Tender spring asparagus pieces are simmered up in a creamy dill-seasoned white bean base to make this hearty and flavorful vegan soup!
If you're a regular reader of this blog, you know that I'm self-employed. This is awesome for many, many reasons, not the least among them being the fact that I no longer need to keep a space heater in my office. Hooray for thermostat control! Things were rough in the past. If you work in an office you probably understand (or maybe you are one of those people who don't understand, and prefer to crank the temperature dial down, in which case...grrrrr).
Space heaters were actually prohibited at my first job out of law school. It was torture. I would have to close my office door and bundle up. Multiple sweaters, fingerless gloves for typing...my mom even took pity on me and gifted me a big shawl, because it was kind of like a blanket, but socially acceptable to wear to work. The next job allowed space heaters and mine never shut off. It became a bit of an office joke, even though there's nothing funny about staying toasty. Even the UPS guy made fun of me. Some people will never understand.
So, it's no wonder I'm reluctant to give up soup when spring rolls around. I see nothing wrong with warming up my belly with a nice bowl of soup, even when the weather is relatively mild. Really though, who am I kidding? I'll probably still be posting soup recipes in July. I promise though, that my soups will be seasonally appropriate and delicious. Like this one. You'll want to try this, even if you don't run cold like I do. It's worth the few extra degrees.
Nothing says spring like some crispy green asparagus spears and dill. This soup is also super light and healthy, even though it tastes a lot richer than it really is. White beans are the perfect healthy ingredient for richening up the taste and texture of your food. This is one of those savory, creamy vegan dishes that I'd have guessed included some dairy had I not known better.
Creamy White Bean, Asparagus & Dill Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 3 14 ounce cans (or 5 cups cooked) cannellini beans, rinsed and drained
- 1 pound asparagus, trimmed and chopped into 1-2" pieces
- 2 to 4 tablespoons chopped fresh dill, to taste
- salt and pepper to taste
Instructions
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Heat olive oil over medium heat in large stock pot or saucepan. Add onion and sauté until softened, about five minutes.
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Add garlic and sauté for another minute, until very fragrant.
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Add vegetable broth and beans. Bring to a boil, lower heat and simmer for ten minutes, stirring occasionally.
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Transfer about half of your soup to a blender or food processor and blend until smooth. You can blend a little more for extra creamy, a little less for extra chunky.
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Return the blended soup to the pot, bring back to simmer and add asparagus. Cook 2-3 minutes, until asparagus becomes bright green and tender-crisp.
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Add dill, and season with salt and pepper. Ladle into bowls.
I am a fellow coldallthetime person! Nobody gets it! Last night I slept with long underwear as pajamas and the electric blanket on high. Perfectly toasty. Soup (or zoup as my Papa used to say) is a favorite food!!! Investors been vegetarian for 25 years but only vegan for a year, so a creamy vegan soup is going straight to the list to try. Thanks so much!
I've been (not investors)
Haha! Glad it's not just me! My husband thinks I'm nuts wearing sweaters when it's 70 degrees out. I hope you enjoy the soup!
Creamy white beans have been my crack lately. I can't get enough. I love how you totally classed them up with the dill and asparagus -- this could totally be served at a fancy pants brunch.
I don't run cold, but had the misfortune of working in places that got up to all of 55 degrees F. by noon which was brrrrrr for an office job. This looks great! Similar to how I make white bean soup with escarole, but I never thought to add asparagus. Your version is on tonight's dinner menu :)
How warming and nourishing is soup!? This recipe looks so delicious and creamy! Asparagus is one of my faves. Yum!
This was superb. Maybe I will make it tomorrow during the snow.
This looks like such a delicious and hearty soup. I really want to make this next time the family is all hulled up inside the house on a cold day! They would love it! Thanks so much for sharing, I love that the soup has dill in it too! Can't wait to try making this at home.
This is perfect for a cold day! I hope everyone enjoys it!
Great recipe, Alissa! I made this a few weeks back, and am making it again tonight. It was a hit with vegetarians and meat-eaters alike!
Awesome!! I'm so glad you're enjoying it! Thanks Wendi!
This was amazing. Thank you.
I'm so happy to hear that!! Thanks Cara!
Love this! Discovered it last Spring and was really excited to make it again this year.
I add some fresh peas and use a few extra herbs, and sauté the onion and garlic with a bit of white wine. (Plus a little Parmesan on top for the non veg folks -shhhhh)
Also I make the peas from dry with an instant pot, which is a game changer! (Dry to done in an hour!) Adding just a bit of garlic, salt and oil as they cook makes them ridiculous good on their own!
That sounds like a delicious variation! I'm so glad you like it! Thanks Linda!
There is vegan parmesan. Follow your Heart and Violife are excellent tasting. Vegans don't have to miss out on anything!
And nutritional yeast can be used in place of parm, as well
I made it last night for dinner. Delicious! The dill makes it so savory. Loved it. Thanks!
Just made this. So quick, simple, and tasty. Using my immersion blender made it even easier. I added some roasted zucchini for extra veg impact. Thanks!