Servings: 12 Servings
Calories: 97kcal
Equipment
- Cooking pot
- Blender
Ingredients
- 4- pound trimmed and cut into 1-inch pieces asparagus
- 2 tablespoon extra virgin olive oil
- 8 cup low sodium vegetable broth or filtered water
- 2 Chopped Medium onion
- 30 ounce can cannellini beans
- 2 clove of garlic
- Pepper and salt to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic and asparagus and cook for another 5 minutes.
- Pour in vegetable broth or water and bring to a boil.
- Reduce heat and let simmer for 10 minutes, until vegetables are tender.
- Using an immersion blender, blend the soup until smooth.
- Add cannellini beans and stir until heated through.
- Season with salt and pepper to taste.
- Serve hot with crusty bread or croutons on top.
Notes
- For a thicker soup, add less liquid or cook the vegetables longer to reduce the liquid before blending.
- You can also use an upright blender if you don’t have an immersion blender. Just make sure to blend in small batches and be careful of hot liquids.
- To make this soup vegan, substitute the heavy cream with coconut milk or cashew cream.
- This soup can also be made in advance and stored in the fridge for a few days or frozen for future use. Just reheat on the stovetop when ready to serve.
Nutrition
Calories: 97kcal
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