Asparagus really isn’t in season right now, but I love it too much to wait until springtime.
I’m rebelliously breaking all the food rules.
That’s something I’m willing to do in the name of soup. Remember my winter tomato soup?
Soup is just such an easy and delicious way to eat vegetables.
And I need to use my new immersion blender. It’s total Heaven and makes quick work of this recipe.
It’s super-warming and creamy (woo hoo! cannellini beans!), with mild celery undertones.
Give it a good grind of pepper and a sprinkle of pistachios. It’s like taking a hot winter bath.
Makes: Approximately 6 half-cup servings, Cook time: About 30 minutes
- 1/2 cup finely chopped onion
- 1 clove garlic, crushed or minced
- 3 celery stalks, chopped
- 1 bunch (about 25 stalks) large asparagus spears (woody ends removed)
- 2 cups vegetable broth
- 1/2 cup cannellini beans
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Lightly salted pistachios to garnish (optional)
- Preheat oven to 425 degrees F. Place asparagus on rimmed baking sheet, drizzle with a tablespoon of olive oil and salt. Roasting asparagus creates more flavor than steaming.
- Roast for 20 minutes or until very tender (take it out if it starts to burn).
- Meanwhile, over medium heat, heat 1 tablespoon extra virgin olive oil in a large soup pot. Add and sauté onions, garlic, and celery until translucent and tender.
- Add roasted asparagus to soup pot, along with cannellini beans and broth.
- Allow to simmer for about 5 minutes.
- Blend well with immersion blender or blender and flavor with salt and pepper.
*Nutrition information: Serving Size: 1/2 cup, Calories: 131, Carbohydrates: 14.3 g, Protein: 7.4 g, Fat:5.8 g, Fiber: 6.0 g
*Nutritional information is not guaranteed and will vary based on the ingredients used.