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Slice the whole white cauliflower, ¼ white onion, and 1 small garlic clove.
Place the vegetables on a baking tray, drizzle with olive oil, and bake at 375-400°F for 35-45 minutes.
In a blender, add 4 cups of chicken bone broth, the roasted vegetables, and 1 can of white beans.
Blend until smooth and silky.
Serve the soup with a little shredded Parmesan on top.