Cauliflower Soup: Minestra di Cavolofiore

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Being Sicilian, this is a classic (and favorite Minestra recipe. I make it with zucchini or broccoli as well. Tip: Always save the pasta water and use that to thin the soup as needed. It will not water down the flavors. Of course, nobody says you have to use all the pasta, either! Mangia!!!

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After reading the reviews I was a little nervous about making this soup. But being a fan of Mario I decided to give it a try. My experience, and those who experienced this dish with me, was that it is a simple but elegant preparation for cauliflower and pasta. I loved its consistency and had no trouble with the pasta/liquid ratio. I have prepared it twice since my fist attempt and found that preparing it with home-crafted chicken stock produces a better, richer, soup. The simplicity of this soup also lends itself to the successful addition of other ingredients like carrots, leeks, and cabbage, even shredded chicken breasts. Easy to prepare it is a great first course that won't overwhelm your main dish. Don't overdo the pasta and you will love it!

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I am a regular/ experienced "home chef". I made this as directed and it was simply not very good. It did not seem like soup- instead it ended up like a Cauliflower and pasta side dish. Even if I used more broth to make the consistency "soup-ier", it would still not be flavorful and delicious. I would sum this up as "strange".

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I made it as it was written except I used 5 cups of stock. If it was bland then I doubt you used the brown chicken stock because that stuff is liquid gold. Once the pasta is added, cook just long enough to cook the pasta, and serve, presto no mushy pasta.

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Yummy and my fussy son loved it too

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I love this soup. Thank you Mario for sharing yet another great recipe with us.

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I LOVE this soup. It is delish even using store bought stock. The pasta does soak up a lot of water but just add a little water to replace it and re-season. I also use some of Marios basic tomato sauce instead of the the crushed tomatoes. It give it more depth of flavor and makes it even better!

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The pasta completely took over and soaked up nearly all of the broth. I measured 1lb dry weight of pasta, perhaps it should have been 1lb cooked weight. This was more like pasta with cauliflower than cauliflower soup. I also found it very bland even though I followed the recipe implicitly cooking the cauliflower, etc. in oil as instructed. I made this for a luncheon with friends and I wished I hadn't. It was very mushy.

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nice soup. i was surprised how flavorful it turned out, and how easy it was to make! i used diced tomatoes instead of crushed and added some spinach and arugula at the end. very good!

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My family is addicted to this soup. So many different flavors to enjoy. I make this about twice a month. My vegetarian friends love it too.