Pampered Chef Deluxe Cooking Blender! White Bean Asparagus Soup

Ingredients

• 1 large Yellow Onion (peeled and roughly chopped)
• 1 lb Asparagus (trimmed, cut into 2‑inch pieces)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 4 cups Vegetable Broth (low‑sodium)
• 1 can Canned White Beans (15‑oz, drained and rinsed)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)

Instructions

1. Prep the Vegetables

   Peel the onion and cut it into quarters. Place the pieces in the food processor and pulse until finely chopped. Trim the woody ends off the asparagus and break the spears into 2‑inch pieces.

   Time: PT5M

2. Sauté Onion

   Heat 2 Tbsp olive oil in a large sauté pan over medium heat until the oil shimmers. Add the chopped onion and sauté, stirring occasionally, until the onion becomes translucent and just starts to caramelize, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Asparagus

   Add the asparagus pieces to the pan with the onion and continue to sauté for another 3‑4 minutes, until the asparagus is bright green and just tender.

   Time: PT4M

   Temperature: Medium heat

4. Simmer with Broth

   Pour 4 cups vegetable broth into the pan, bring to a gentle boil, then reduce to a simmer. Add the drained white beans, salt, and pepper. Simmer for 5 minutes to let the flavors meld.

   Time: PT5M

   Temperature: Simmer

5. Blend the Soup

   Transfer the entire contents (including the cooking liquid) to a blender. Blend on high until completely smooth, about 1‑2 minutes. If the soup is too thick, add a splash of extra broth or water.

   Time: PT2M

6. Finish and Serve

   Return the blended soup to the saucepan, re‑heat gently if needed, then ladle into bowls. Optional garnish: drizzle a little olive oil and sprinkle fresh cracked pepper or chopped herbs.

   Time: PT2M

   Temperature: Low heat

Nutrition Facts

Calories

210

Protein

9 g

Carbohydrates

28 g

Fat

5 g

Fiber

7 g