ASPARAGUS SOUP

Ingredients

• 2 pounds Fresh Asparagus (medium‑thick spears, trimmed and cut into 1‑inch pieces)
• 1 medium Yellow Onion (peeled and finely chopped)
• 2 cloves Garlic (roughly chopped)
• 15 ounce can Cannellini Beans (drained and rinsed)
• 4 cups Low‑Sodium Vegetable Broth (can substitute with filtered water for a lighter flavor)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 pinch Kosher Salt (plus to taste)
• to taste Black Pepper (freshly ground)
• 2 tablespoons Coconut Milk (for garnish, optional)
• 1 tablespoon Fresh Parsley (chopped, for garnish, optional)

Instructions

1. Trim and Cut Asparagus

   Snap or cut off the woody ends of the asparagus, then cut the spears into 1‑inch pieces.

   Time: PT5M

2. Prep Onion and Garlic

   Trim the top of the onion, halve it, peel, make horizontal cuts then vertical cuts and dice. Roughly chop the garlic cloves.

   Time: PT5M

3. Rinse Cannellini Beans

   Open the 15‑oz can, pour beans into a colander and rinse under cold water to remove excess sodium.

   Time: PT2M

4. Sauté Onion

   Heat 1 Tbsp olive oil in the pot over medium heat. Add the chopped onion with a pinch of kosher salt and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Remaining Ingredients

   Stir in the chopped garlic, asparagus pieces, rinsed cannellini beans, and 4 cups low‑sodium vegetable broth. Season with a little more salt and black pepper.

   Time: PT2M

   Temperature: medium‑high

6. Simmer Soup

   Bring the mixture to a boil, then reduce heat to a gentle simmer, cover with a lid, and cook 10‑12 minutes until the asparagus is fork‑tender.

   Time: PT12M

   Temperature: simmer

7. Blend Until Velvety

   Allow the soup to cool slightly, then blend in batches in a blender (or use an immersion blender) until smooth and creamy. Fill the blender only halfway and keep the lid slightly ajar to avoid pressure buildup.

   Time: PT5M

8. Reheat and Finish

   Return the blended soup to the pot and gently reheat for 2 minutes if needed. Adjust final seasoning.

   Time: PT2M

   Temperature: medium heat

9. Serve or Store

   Ladle into bowls. Garnish with steamed asparagus tips, a drizzle of coconut milk, chopped parsley, and a pinch of black pepper if desired. For meal prep, transfer to airtight containers and refrigerate.

   Time: PT2M

Nutrition Facts

Calories

140

Protein

12 g

Carbohydrates

35 g

Fat

3 g

Fiber

8 g