Start by making the alfredo sauce. Measurements are estimates -- I don't really measure things when I add them.

Melt 4 tablspoons of butter in a soup pot.

Saute some red pepper flakes briefly (a minute or so). Don't let the butter brown, then you have to start over.

Add 4 tablespoons of flour -- it will mix with the butter to form a paste.

Slowly add two cups of milk, whisking pretty much constantly. You have to whisk to break up the lumps of flour and smooth it out.

When you've smoothed out the sauce, then you can slowly add a cup of grated parmesan, whisking to smooth again.

Meanwhile, steam some cauliflower.

Puree the caulflower and add to the alfredo.

Add 1 can of cannelini beans and 1 can of chicken broth.

Season with parsely and basil, to taste.

Nick liked it better when I added some ham, but you can do the vegetarian version above as well. Also, feel free to mess with the quantities -- for thicker soup, add more flour or parmesan, for thinner, add more chicken stock.