Creamy White Bean, Asparagus & Dill Soup
This creamy, delicious white bean soup is infused with a hint of garlic, lots of fresh dill, and tender bites of asparagus in every spoonful. It's incredibly comforting, healthy, and meal-worthy. The best part: this simple soup can be on the table in about thirty minutes.
Servings: 4
Calories: 297kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 3 (15.5 ounce/439 gram) cans cannellini beans, rinsed and drained
- 1 pound fresh asparagus, trimmed and chopped into 1-2" pieces
- ¼ cup chopped fresh dill, or to taste
- 1-2 tablespoons lemon juice (optional)
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Add the onion and cook it for about five minutes, stirring occasionally, until it begins to soften.
- Stir in the garlic and cook it with the onion for about one minute, until it becomes very fragrant.
- Stir in the broth and cannellini beans. Raise the heat and bring the liquid to a boil, then lower the heat and let the soup simmer for ten to fifteen minutes, until it has thickened a bit.
- Remove the pot from heat. Blend about half of the soup, either using an immersion blender, or by transferring it to a blender then returning it to the pot. Always use caution when blending hot liquids.
- Place the pot back over medium heat, bring it back to simmer, and add the asparagus. Cook the soup 2 to 3 minutes, until the asparagus becomes bright green and tender-crisp.
- Remove the soup from heat. Stir in the dill and lemon juice (if using). Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 297kcal | Carbohydrates: 50g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1494mg | Potassium: 308mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1586IU | Vitamin C: 14mg | Calcium: 197mg | Iron: 8mg