SPICY ASPARAGUS WHITE BEAN SOUP

Ingredients

• 1 pound Asparagus (trimmed, chopped into 1‑inch pieces; edible stalks included)
• 2 cups White Beans (cooked or canned, drained and rinsed)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 Jalapeño (seeded and minced; optional for extra heat)
• 2 Bay Leaves
• 1 pinch Salt
• 4 cups Vegetable Broth (low‑sodium; can use water with extra seasoning)
• 2 cups Spinach (fresh, washed)
• 1 Garnish: Extra Jalapeño Slices (thinly sliced, optional)
• 4 spears Garnish: Steamed Asparagus Tips (steamed briefly for garnish)

Instructions

1. Prepare Vegetables

   Trim the woody ends off the asparagus, then chop the stalks into 1‑inch pieces. Dice the onion, mince the garlic and jalapeño, and wash the spinach.

   Time: PT10M

2. Sauté Aromatics

   Set the Instant Pot to Saute mode (or heat a pot over medium flame). Add olive oil, then the onion, garlic, jalapeño, a pinch of salt, and bay leaves. Saute for about 5 minutes, stirring until the onion becomes translucent.

   Time: PT5M

3. Add Asparagus, Beans, and Broth

   Stir in the chopped asparagus, white beans, and vegetable broth. Mix well to combine.

   Time: PT2M

4. Pressure Cook

   Close the Instant Pot lid, set the valve to sealing, and select Manual (High Pressure) for 10 minutes. If using a regular pot, simmer on medium‑low for 30‑40 minutes, stirring occasionally.

   Time: PT10M

5. Quick Release

   When the timer ends, perform a quick pressure release by carefully turning the valve to venting. Allow the steam to escape completely before opening.

   Time: PT1M

6. Add Spinach

   Stir in the fresh spinach and let it wilt for about 2 minutes.

   Time: PT2M

7. Blend the Soup

   Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a countertop blender, blend in batches, then return to the pot.

   Time: PT2M

8. Strain for Silkiness

   Pass the blended soup through a fine‑mesh strainer into a clean bowl, using a ladle to push it through. Discard the fibrous residue (can be composted).

   Time: PT2M

9. Garnish and Serve

   Ladle the soup into bowls and garnish with extra jalapeño slices or a few steamed asparagus spears.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

20 g

Fat

8 g

Fiber

4 g