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Creamy Asparagus Soup


6-8 Servings

Come spring, asparagus is everywhere! This is great for those chilly spring days that you don’t expect. As you can see, I use white beans – aka Cannelli beans for creating a creamy taste and texture. Do NOT be tempted to add real cream, this soup works without it.


White Beans, 2 15 oz. Cans (do not drain)

Brown Onion, 1 – chopped

Celery, Inner 4-5 Ribs – chopped

Asparagus, 2 bunches, woody ends cut off, and cut into ~ 3” chunks

Rosemary, 3-4 sprigs

Thyme, 3-4 sprigs

Bay Leaf, 1

Garlic, 3-4 large cloves

Pine Nuts or Sunflower Seeds, 3 Ts

Veg Broth or Chick Broth, 32 oz.

Olive Oil

Salt and Pepper


Please buy organic whenever possible!


In a medium stock pot, heat about 2 Ts of Olive Oil, add the onions, celery and sauté until onion becomes translucent.  Add both cans of white beans with the liquid, a bouquet garni of the bay leaf, rosemary, and thyme.  Add the whole cloves of garlic and simmer on medium-low (just barely bubbling) for approx. 15-20 min. with the lid on and another 15 min. with the lid off.  Keep an eye on the pot, stirring every few minutes to make sure beans do not cake on the bottom.  Fish out the woody rosemary and thyme stems, plus the bay leaf.  Add the asparagus, pine nuts or sunflower seeds, and veg or chicken broth and simmer for an additional 10-15 min. or until asparagus is fork tender.  Using  either a plunge blender or a counter blender, blend until smooth and silky in texture.  Salt, pepper to taste and juice of a 1" wedge of lemon.

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