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    You are here: Home / Soups / Creamy White Bean, Asparagus & Dill Soup

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: March 9, 2017

    Creamy White Bean, Asparagus & Dill Soup

    Jump to Recipe Print Recipe

    Tender spring asparagus pieces are simmered up in a creamy dill-seasoned white bean base to make this hearty and flavorful vegan soup!

    Bowl of Creamy White Bean Asparagus & Dill Soup and Spoon on a Distressed Surface with Fresh Dill and Water Glass

    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).

    Pot of Creamy White Bean Asparagus & Dill Soup with Wooden Spoon

    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.

    Bowl of Creamy White Bean Asparagus & Dill Soup with Pot and Water Glass in the Background

    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.

    Overhead View of a Bowl of Creamy White Bean Asparagus & Dill Soup with Dill Sprigs on Top

    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.

    Bowl of Creamy White Bean Asparagus & Dill Soup and Spoon on a Distressed Surface with Fresh Dill and Water Glass
    5 from 5 votes
    Print

    Creamy White Bean, Asparagus & Dill Soup

    Tender spring asparagus pieces are simmered up in a creamy dill-seasoned white bean base to make this hearty and flavorful vegan soup!
    Course Soup
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 404 kcal
    Author Alissa

    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

    1. Heat olive oil over medium heat in large stock pot or saucepan. Add onion and sauté until softened, about five minutes.
    2. Add garlic and sauté for another minute, until very fragrant.
    3. Add vegetable broth and beans. Bring to a boil, lower heat and simmer for ten minutes, stirring occasionally.
    4. 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.
    5. 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.
    6. Add dill, and season with salt and pepper. Ladle into bowls.
    Nutrition Facts
    Creamy White Bean, Asparagus & Dill Soup
    Amount Per Serving
    Calories 404 Calories from Fat 66
    % Daily Value*
    Fat 7.3g11%
    Saturated Fat 1.1g6%
    Sodium 599mg25%
    Potassium 355mg10%
    Carbohydrates 53.1g18%
    Fiber 18g72%
    Sugar 7.2g8%
    Protein 24g48%
    Calcium 60mg6%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jill says

      March 09, 2017 at 4:19 pm

      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!

      Reply
      • Jill says

        March 09, 2017 at 4:20 pm

        I've been (not investors)

        Reply
      • Alissa Saenz says

        March 12, 2017 at 9:46 pm

        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!

        Reply
    2. annie says

      March 10, 2017 at 11:04 am

      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.

      Reply
    3. jenna says

      March 13, 2017 at 2:33 pm

      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 :)

      Reply
    4. Katie | Delightful Vegans says

      March 13, 2017 at 7:39 pm

      How warming and nourishing is soup!? This recipe looks so delicious and creamy! Asparagus is one of my faves. Yum!

      Reply
    5. David A Husk says

      March 13, 2017 at 9:05 pm

      This was superb. Maybe I will make it tomorrow during the snow.

      Reply
    6. Billy says

      December 19, 2017 at 2:39 pm

      5 stars
      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.

      Reply
      • Alissa Saenz says

        December 20, 2017 at 9:03 pm

        This is perfect for a cold day! I hope everyone enjoys it!

        Reply
    7. Wendi says

      March 26, 2018 at 10:29 am

      5 stars
      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!

      Reply
      • Alissa Saenz says

        March 28, 2018 at 10:01 pm

        Awesome!! I'm so glad you're enjoying it! Thanks Wendi!

        Reply
    8. Cara says

      June 17, 2018 at 9:56 pm

      This was amazing. Thank you.

      Reply
      • Alissa Saenz says

        June 24, 2018 at 6:59 pm

        I'm so happy to hear that!! Thanks Cara!

        Reply
    9. Linda Joy says

      May 11, 2019 at 7:21 am

      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!

      Reply
      • Alissa Saenz says

        May 12, 2019 at 4:04 pm

        That sounds like a delicious variation! I'm so glad you like it! Thanks Linda!

        Reply
      • Alexandra Colacito says

        October 01, 2021 at 8:35 am

        There is vegan parmesan. Follow your Heart and Violife are excellent tasting. Vegans don't have to miss out on anything!

        Reply
        • Sophie's Mom says

          May 09, 2022 at 1:41 pm

          And nutritional yeast can be used in place of parm, as well

          Reply
    10. Jaci says

      March 18, 2021 at 5:16 pm

      5 stars
      I made it last night for dinner. Delicious! The dill makes it so savory. Loved it. Thanks!

      Reply

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