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Creamy Asparagus Soup

A light and healthy soup featuring asparagus and cannellini beans, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon extra virgin olive oil For sautéing
  • 1 medium onion, chopped Adds sweetness and flavor
  • 1 clove garlic, minced Enhances the flavor
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces Main vegetable ingredient
  • 15 ounce cannellini beans, drained and rinsed Adds creaminess and protein
  • 4 cups low sodium vegetable broth Or filtered water
  • Salt and pepper, to taste For seasoning

Method
 

Preparation
  1. In a large pot over medium heat, add the olive oil. Sprinkle in a pinch of salt and allow the oil to warm for about 30 seconds.
  2. Add the chopped onion to the pot, stirring occasionally. Sauté for about 5 minutes or until the onion becomes translucent and tender.
  3. Toss in the minced garlic, followed by the asparagus pieces and cannellini beans. Season lightly with salt and pepper, then stir to combine.
  4. Increase the heat to high, pouring in the vegetable broth. Bring the mixture to a rapid boil.
  5. Once boiling, reduce the heat and let it simmer for about 5 minutes, or until the asparagus is fork-tender.
  6. Take the pot off the heat and let it cool for a few minutes. Working in small batches, transfer about 1/4 to 1/3 of the soup into your blender.
  7. Blend on high until the soup is smooth and creamy, then pour the blended soup into a large bowl. Repeat until all the soup is pureed.
  8. Serve immediately or transfer back to the pot to reheat gently before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days, or freeze portions for up to 3 months. Reheat gently before serving.