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Asparagus soup with crumbled feta and shaved asparagus

Asparagus Soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 2 pounds (900 grams) asparagus woody end removed and cut into discs
  • 3 cups (750 grams) vegetable broth
  • 1 can (15 ounces) (240 grams) cannellini beans or 1½ cups cooked beans
  • ½ teaspoon thyme
  • 1 teaspoon salt or more to taste
  • ⅛ teaspoon black pepper
  • 2 tablespoons fresh lemon juice

  • Heat 2 tablespoons extra virgin olive oil in a large pot or dutch oven. Add 1 large onion (chopped) and sauté on medium heat for 3 minutes stirring often.
    Add 3 cloves garlic (chopped) and sauté 1 more minute.
    onions sauteeing in a blue Dutch oven
  • Add 2 pounds asparagus (woody ends removed and chopped) and sauté on medium-high heat for 3 minutes stirring often.
    sautéed asparagus in a blue dutch oven
  • Add 3 cups vegetable broth, 1 can (15 ounces) cannellini beans, ½ teaspoon thyme, 1 teaspoon salt, and ⅛ teaspoon black pepper.
    Bring to a boil and simmer for 15 minutes, or until the asparagus are fork tender.
    Asparagus soup and cannellini beans with a wooden spoon in a pot
  • Blend with an immersion blender then stir in 2 tablespoons fresh lemon juice, taste, and adjust for salt.
    asparagus soup after blending
  • Serve with crusty bread, pita or focaccia.
    You can top with crumbled feta or non-dairy feta and shaved asparagus.
    Check out the "serving suggestions" chapter linked in the notes below for more topping ideas.
    Asparagus soup with shaved asparagus in a white bowl
Nutrition information is an estimate for 1 serving of asparagus soup out of 4 servings.
STORAGE & MAKE AHEAD
Make ahead: asparagus soup is excellent for meal prep as it keeps well for several days.
Refrigerator: Let the soup cool completely, then transfer leftovers to an airtight container and store them in the fridge for three days.
Freezer: Transfer the soup to a freezer-friendly container once cold and freeze it for three months.
Thaw and reheat: Defrost the soup in the microwave or the fridge over several hours.
Warm in the microwave or on the stovetop.
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