Creamy Asparagus Soup
Ingredients
-
1
tablespoon
extra virgin olive oil
-
1
medium
onion, chopped
-
1
clove
garlic
-
2
pounds
asparagus, trimmed and cut into 1-inch pieces
-
15
ounce can
cannelini beans
-
4
cups
low sodium vegetable broth (or filtered water)
-
to taste
salt and pepper
Instructions
- Heat olive oil in a large pot and sauté the onion with a pinch of salt until translucent.
- Add garlic, asparagus, and beans, then season with salt and pepper and stir.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to a simmer and cook for 5-10 minutes until the asparagus is fork-tender.
- Let the soup cool slightly before blending until creamy.
- Serve immediately or store in an airtight container.
Nutrition Facts (estimated)
Servings
4
Calories
177
Total fat
4g
Total carbohydrates
31g
Total protein
11g
Sodium
1174mg
Cholesterol
0mg
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