White Bean & Asparagus Soup
This White Bean & Asparagus Soup is smooth, simple, and loaded with fresh flavor. Made with asparagus, cannellini beans, herbs, and lemon, it’s an easy way to turn seasonal ingredients into a comforting bowl of soup.
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Italian Translation: Zuppa di Cannellini e Asparagi
Region of Origin: Tuscany
Wine Pairing Suggestion: Soave or Pinot Grigio
Category: First Course [‘Primo’]
Michelle’s Cucina
A note from my kitchen to yours.
This recipe was actually a happy accident.
I had doubled my Asparagus & Cannellini Bean Salad for Easter, but accidentally overcooked the asparagus. Instead of throwing everything away, I tucked it into the refrigerator and came back to it the next day.
With a little broth, a quick blend, and some gentle reheating, those same ingredients became a silky soup that was every bit as delicious as the original.
Why this recipe works:
Cannellini beans create a naturally creamy texture without heavy cream, while fresh herbs, lemon, and good olive oil keep the flavors bright and balanced.
INGREDIENTS FOR WHITE BEAN & ASPARAGUS SOUP:
Full measurements in the recipe card below.
- 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
RECOMMENDED KITCHEN TOOLS:
- Large Pot
- High-speed 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.
- Pair with a nice glass of Soave or Pinot Grigio (learn why in my Italian White Wine Pairing Guide.)
- Serve alongside crusty bread for a light lunch.
- A squeeze of fresh lemon just before serving brightens the flavors.
La Vita, Simplified:
Kitchen favorite: A compact High-speed Blender creates an exceptionally smooth soup in about a minute. It’s one of my favorite tools for soups, sauces, and small-batch recipes.
Pantry favorite: Since this recipe uses so few ingredients, a good Extra Virgin Olive Oil really shines. I always finish each bowl with one last drizzle before serving.
Shortcut: Homemade croutons can be made a day ahead and stored in an airtight container.
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 - roughly chopped
- 1 Tablespoon fresh Basil - roughly chopped
- 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 remaining ingredients: 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
- Serving Note & Special Instructions:
- Finish with homemade croutons for texture and add shaved parmesan or grated pecorino with fresh cracked pepper and a drizzle of EVOO.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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