Cannellini Bean And Asparagus Soup
A hearty and flavorful soup featuring tender asparagus and creamy cannellini beans, perfect for a light lunch or dinner with fresh herbs and savory broth.
Ingredients
Instructions
- Cut the asparagus into 1/2 inch pieces, discarding white ends and any tough parts.
- Heat the olive oil in a large pot over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the chopped asparagus, rosemary, bay leaf, salt, and black pepper to the broth.
- Drain the cannellini beans, but do not rinse, and add them to the pot.
- Simmer the soup for 15-20 minutes until the asparagus is tender and flavors meld.
- Remove the bay leaf before serving.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup after cooking. If asparagus isn't available, substitute with green beans or broccoli. Fresh herbs like thyme or basil can also enhance the flavor. To boost protein, add cooked chicken or tofu. Always taste for seasoning before serving, adjusting salt and pepper as needed.
Serving Suggestions
Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs. It pairs beautifully with crusty bread or a side salad for a light meal. For a heartier option, consider serving alongside grilled chicken recipes or a Mediterranean-inspired dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. If the soup thickens upon refrigeration, add a splash of broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cannellini Bean And Asparagus Soup contains roughly 135 calories, with 5g protein, 24g carbohydrates, and 6g fat. It is an excellent source of iron (61% of the Daily Value), dietary fiber (52% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1767mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried cannellini beans instead of canned?
Yes, you can use dried cannellini beans. Soak them overnight and cook them until tender before adding to the soup. Adjust the cooking time accordingly, as dried beans will take longer to soften compared to canned beans.
Is this soup suitable for a vegan diet?
Yes, this soup can easily be made vegan by substituting vegetable broth for chicken broth. The cannellini beans and asparagus provide a hearty base without any animal products, making it a perfect choice for plant-based diets.
How can I add more flavor to the soup?
In addition to the rosemary, consider adding a splash of lemon juice or a pinch of red pepper flakes for extra flavor. You can also sauté onions with the garlic for a deeper taste or incorporate other herbs like parsley or dill for a fresh twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).