Ingredients
Main Ingredients
- 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
- Salt and pepper, to taste
Instructions
- Sauté the onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion along with a pinch of salt and sauté until the onion is translucent and tender, about 5 minutes, making sure it does not brown.
- Add garlic, asparagus, and beans: Stir in the minced garlic, chopped asparagus pieces, and rinsed cannellini beans. Season with salt and pepper, and give everything a good stir to combine.
- Add broth and bring to boil: Pour in the vegetable broth or filtered water and increase the heat to high. Bring the mixture to a boil.
- Simmer until asparagus is tender: Reduce the heat to a simmer and cook for about 5 minutes or until the asparagus is fork-tender. After that, turn off the heat and let the soup cool for a few minutes before blending.
- Blend the soup: Working in batches, carefully spoon the soup into your blender. Only fill the blender 1/4 to 1/3 full to allow space for steam to escape – leave the lid slightly ajar while blending. Blend until the soup becomes rich and creamy. Repeat until all soup is blended.
- Serve or store: Serve the soup immediately or transfer it back into the pot to gently reheat. Alternatively, store in an airtight container in the refrigerator for up to 5 days.
Notes
- Be careful when blending hot soup: leave the blender lid slightly open to allow steam to escape and avoid pressure build-up.
- You can substitute vegetable broth with filtered water for a lighter soup, though broth adds more flavor.
- This soup can be garnished with a drizzle of olive oil, fresh herbs, or a squeeze of lemon juice for added brightness.
- For a vegan and dairy-free dish, no cream is used; white beans help achieve the creamy texture.
- Store leftovers in the refrigerator and consume within 5 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
