White Bean & Asparagus Soup
This White Bean & Asparagus Soup is smooth, simple, and packed with fresh spring flavor. Made with asparagus, cannellini beans, herbs, and lemon, it’s an easy way to turn seasonal ingredients into a comforting bowl of soup.
Italian Translation: Zuppa di Cannellini e Asparagi
Region of Origin: Tuscany
Wine Pairing Suggestion: Soave or Pinot Grigio
Category: First Course [‘Primi’]
Michelle’s Cucina
A note from my kitchen to yours.
This recipe actually came from a happy accident.
I originally made a double batch of my Asparagus & Cannellini Bean Salad for Easter, but I overcooked the asparagus and wasn’t thrilled with how the platter turned out. Rather than let the ingredients go to waste, I tucked everything into the refrigerator and revisited it the next day.
With a little broth, a quick blend, and some gentle reheating, the salad transformed into a silky soup that was every bit as enjoyable as the original recipe
What You’ll Need to Make WHITE BEAN & ASPARAGUS SOUP:
- Thin Asparagus
- Cannellini (White) Beans
- Chicken or Vegetable broth + Water
- Fresh Herbs: Parsley & Basil
- Lemon
- Extra Virgin Olive Oil
- Garnish: Parmesan cheese, Croutons, Cracked black pepper, EVOO drizzle
Equipment & Tools for WHITE BEAN & ASPARAGUS SOUP:
- Large Pot
- Blender
How to Make WHITE BEAN & ASPARAGUS SOUP:
Step 1: Cook Asparagus.
In a large pot, bring salted water to a boil. Add the asparagus and cook until tender, about 6–7 minutes. Drain the asparagus and transfer to a blender.
Step 2: Blend.
Add the cannellini beans, parsley, basil, lemon juice, olive oil, broth, water, salt, and pepper. Blend until completely smooth, about 1 minute.
Step 3: Transfer and Finish Cooking.
Transfer the soup back to the pot and heat over medium heat for 10–15 minutes, stirring occasionally. Taste and adjust seasoning as needed.
How to Serve WHITE BEAN & ASPARAGUS SOUP:
- Finish with homemade croutons for texture and add shaved parmesan or grated pecorino with fresh cracked pepper and a drizzle of EVOO..
- Serve alongside crusty bread for a light lunch.
- A squeeze of fresh lemon just before serving brightens the flavors.
La Vita, Simplified:
- This soup stores well in the refrigerator for up to 3-4 days, or freeze in airtight containers for up to 2 months.
WHITE BEAN & ASPARAGUS SOUP
Equipment
- Large Pot
- Blender
Ingredients
- 1 pound Thin Asparagus - trimmed and cut into pieces
- 1 15 ounce can Cannellini Beans - drained and rinsed
- 2 Tablespoons fresh Parsley
- 1 Tablespoon fresh Basil
- ½ Lemon - juiced
- ¼ cup EVOO
- 2 cups Chicken or Vegetable Broth
- 2½ cups Water
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- Garnish: Parmesan cheese, Croutons, Cracked black pepper, EVOO drizzle
Instructions
- In a large pot, bring salted water to a boil. Add the asparagus and cook until tender, about 6–7 minutes.
- Drain the asparagus and transfer to a blender.
- Add the cannellini beans, parsley, basil, lemon juice, olive oil, broth, water, salt, and pepper.
- Blend until completely smooth, about 1 minute.
- Transfer the soup back to the pot and heat over medium heat for 10–15 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve warm with croutons, grated parmesan cheese, freshly cracked pepper, and a drizzle of extra virgin olive oil.
- Buon Appetito!
Notes
- Finish with homemade croutons for texture and add shaved parmesan or grated pecorino with fresh cracked pepper and a drizzle of EVOO..
- Serve alongside crusty bread for a light lunch.
- A squeeze of fresh lemon just before serving brightens the flavors.
- This soup stores well in the refrigerator for up to 3-4 days, or freeze in airtight containers for up to 2 months.
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