**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Onions, Finely Chopped

1 Cauliflower, Cubed

1 Red Bell Pepper, Chopped (optional)

5 Small Potatoes, Sliced into thin medallions

4 Scallion Bunches, Chopped

2 Cups Chicken Broth

2 (15oz) Cans Cannellini Beans, Puree

Garlic Salt & Pepper to Taste

Light Olive Oil

Coat large pot with olive oil on medium heat.  Chop onions, bell pepper, and cauliflower, and place in pot.  Cook onions and cauliflower until soft, stirring occasionally, and adjusting heat for desired outcome (I cook on a higher heat to brown onions).

Steam sliced potatoes in microwave and add to pot once onion mixture is soft.

Immediately add chicken broth and pureed beans.  Stir.  Cover Pot, reduce heat to medium-low.  Simmer for approximately 10 minutes. (Adjust chicken broth measurement for preferred soup thickness.)

Add scallions and season to taste.  Stir.  Reduce heat and let sit for about 3 minutes.

Serve Hot.

(Dairy-Grated cheese may be added to top of soup for color and creamier texture.)

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