WHITE BEAN & ASPARAGUS SOUP
A simple spring soup made with asparagus, cannellini beans, fresh herbs, lemon, and broth, blended until silky smooth.
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
Serving & Garnish Tips
- 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.