If you’ve cooked your beans, reserve some 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 (s&p), until sweaty and translucent. Garlic optional. 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 (Better than Bouillon or Yondu and water just as good) and any 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. Enjoy!
