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If you’ve cooked your beans, reserve about 1 cup of the pot liquor.
Cauliflower gets steamed until very tender. You may also roast it until edges begin to brown for a flavor bump.
While cauliflower steams: in a large pot, onion and celery get sautéed in olive oil, with kosher salt and fresh ground pepper until sweaty and translucent.
Add to bowl with steamed cauliflower and purée, using plant milk to thin it a bit.
Combine all back into the large pot with the addition of vegetable stock and any bean pot liquor, a bay leaf and herbs of choice.
If not vegan, toss in a Parmesan rind. If vegan, you may add nutritional yeast. Add greens. Stir. Adjust liquid, salt and pepper.
Simmer for about 15+ minutes adjusting liquid to suit your taste.
Garnish with roasted tomatoes.