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Vegetable Soups

Creamy White Bean Soup with Asparagus
2 Tbsp. olive oil
3 leeks, white and light green parts only, thinly sliced
2 (15 oz.) cans cannellini beans, rinsed and drained
2 Tbsp. chopped fresh thyme or 2 tsp. dried, plus more for optional garnish
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
6 cups low-sodium vegetable broth
1 lb. asparagus
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Creamy White Bean Soup with Asparagus

Creamy White Bean Soup with Asparagus

Creamy White Bean Soup with Asparagus
  • Servings:Serves 6
  • Prep Time:4 minutes
  • Cook Time:26 minutes
1. Heat oil in a large stockpot over medium heat. Add leeks and cook, stirring occasionally, until softened, about 12 to 15 minutes. Add beans and cook 1 to 2 minutes more, then stir in thyme, salt, and pepper. Add broth, cover, and bring to a boil. Reduce heat and simmer 5 minutes.
2. While soup simmers, trim the tips off 6 asparagus stalks and reserve, then slice the rest of the stalks into 1/2-inch pieces. Set aside.
3. Use an immersion blender to puree the soup. Alternately, working in batches,transfer the soup to a blender and puree until smooth, then return to the pot.
4. Add sliced asparagus to the pureed soup. Bring to a simmer over medium-high heat. Simmer until asparagus is crisp-tender, about 3 to 4 more minutes.
5. Ladle soup into 6 bowls. Garnish each with a reserved asparagus tip and a pinch of thyme if desired.
Source: Hannaford fresh Magazine, March - April 2013