White beans soaked in the evening in cold water. After 15 hours the water poured out and washed beans under running water. The beans are poured into the pot and poured the water so that the beans were completely in the water. Cooked it on low heat until soft minutes 70. Some beans set aside for decoration. Poured the broth and brought to a boil. ( During lent the broth is better to use a vegetable.)

Cauliflower disassembled into florets and put in a saucepan. Onion cut finely and massirovala olive oil.

With a pot of soup, added pepper for flavor. Put browned onion, Bay leaf and red pepper. Cooked the soup for 20 minutes.

Soup shredded hand blender to puree.

Finely rubbed the garlic and put into a pot of mashed potatoes. Puree mix.

Soup laid out on bowls.

Put in each portion of cooked beans and sprinkled dried rosemary. Fresh rosemary is more fragrant, but I have at the moment, it was not.

The soup is thick, fragrant and very tasty! On the table with the soup, you can file any bread. I have a very tasty bread Tallinn with cumin. When I go on vacation, always take it to relatives.