Description
A rich and velvety asparagus soup made without cream, using cannellini beans for a deliciously creamy texture.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 1 (15-ounce) can cannellini beans
- 4 cups low sodium vegetable broth (or filtered water)
- Salt and pepper, to taste
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Sauté until translucent, about 5 minutes.
- Add the main ingredients: Once the onion is ready, add the minced garlic, asparagus, and cannellini beans. Stir and season with salt and pepper.
- Bring to a boil: Pour in the vegetable broth and increase heat to high. Boil, then reduce to a simmer for 5 minutes until asparagus is tender.
- Blend the soup: Cool slightly then blend in batches until silky smooth. Cover the lid ajar to let steam escape.
- Serve and enjoy: The blended mixture is ready to serve warm or store for later.
Notes
Use fresh asparagus for better flavor. Adjust seasoning based on taste preferences. Store leftovers properly in the fridge or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg