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Asparagus and bean soup

This vegan asparagus and bean soup is delicious and delicate soup. It’s ideal as a starter in a dinner party menu, or for a special lunch served with toast or crostini.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 2 garlic cloves minced
  • 500 ml vegetable stock approx.
  • 1 cans cannellini beans rinsed and drained
  • 500 g asparagus trimmed
  • 1 handful dill chopped
  • Fresh Lemon juice
  • salt and pepper to taste

Method
 

  1. Chop the asparagus into 3 cm pieces - put the tips aside. Finely chop the onion.
  2. Heat the oil over medium heat in a saucepan. Add the onion and sauté for about five minutes or until softened. Add the garlic and the chopped asparagus and sauté for another minute.
  3. Add vegetable stock. Bring to a boil, lower heat and simmer 5 ten minutes. Add half the beans, then turn off the heat. Add most of the dill. Using a stick blender, process the soup until smooth and creamy. Add the remaining beans and the asparagus tips. Bring the boil and cook for 2-3 minutes. Add more stock if it's too thick.
  4. Season with salt and pepper. Serve with a squeeze of lemon juice, garnished with some dill leaves.