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5 from 5 votes
Bowl of Creamy White Bean Asparagus & Dill Soup and Spoon on a Distressed Surface with Fresh Dill and Water Glass
Creamy White Bean, Asparagus & Dill Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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
Servings: 4
Calories: 404 kcal
Author: Alissa
  • 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
  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.