Description
A comforting and creamy soup made with fresh asparagus and cannellini beans, perfect for nourishing moments with family and friends.
Ingredients
Scale
- 1 pound trimmed and cut into 1-inch pieces asparagus
- 2 tablespoons extra virgin olive oil
- 8 cups low sodium vegetable broth or filtered water
- 2 medium onions, chopped
- 1 can (30 ounces) cannellini beans, drained and rinsed
- 2 cloves of garlic, minced
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and asparagus, cooking for another 5 minutes until just tender.
- Pour in the vegetable broth or water and bring to a boil.
- Reduce the heat and let the soup simmer for about 10 minutes, until the asparagus is tender but still vibrant green.
- Using an immersion blender, blend the soup until it reaches a smooth consistency.
- Stir in the cannellini beans and heat through.
- Taste and season with salt and pepper.
- Ladle the soup into bowls and serve hot with crusty bread or croutons.
Notes
For a chunkier soup, reserve a few asparagus tips and add them back in after blending. You can also customize the flavor with herbs or spices of your choice.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg