Creamy Asparagus Soup
A comforting, seasonal soup made with fresh asparagus and cannellini beans, offering a velvety texture without any cream.
Ingredients
For the Soup
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 15 ounce can cannellini beans, drained and rinsed
- 4 cups low sodium vegetable broth (or filtered water)
- to taste Salt and pepper
Instructions
Preparation
- Place your large pot or Dutch oven over medium heat and add 1 tablespoon extra virgin olive oil. Let it warm until shimmering but not smoking.
- Add the chopped onion and a pinch of salt. Saute, stirring occasionally, until the onion is translucent and tender — about 5 minutes.
- Stir in the minced garlic, the trimmed and cut asparagus pieces, and the drained cannellini beans. Season with a little salt and pepper.
- Pour in the 4 cups low sodium vegetable broth (or filtered water). Turn the heat to high and bring the pot to a rolling boil.
- Reduce the heat to a gentle simmer and cook for about 5 minutes, or until the asparagus is fork-tender.
- Turn off the heat and let the soup cool for a few minutes.
- Working in batches, spoon the soup into your blender, filling the container no more than 1/4–1/3 of the way up. Place the lid on the blender but leave it slightly ajar.
- Blend on medium-high until the soup is silky and creamy. Repeat until you’ve blended all the soup and combined batches back into the pot.
- Taste and add salt and pepper as needed. Reheat gently if necessary and serve right away.
Notes
For a brighter finish, stir in a squeeze of lemon juice or a splash of white wine vinegar just before serving. If using an immersion blender, puree directly in the pot until smooth. Store leftovers in an airtight container in the fridge for up to 5 days.