Roasted Asparagus, Leek, Cannellini Bean Soup

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This roasted asparagus, leek, and cannellini bean soup is creamy, fresh, high in protein, and full of spring flavor. An easy spring soup recipe made with seasonal asparagus, spinach, tarragon, and crème fraîche for a healthy and comforting meal.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: European, Healthy

Keyword: Roasted Asparagus, Leek, Cannellini Bean Soup

Servings:

Calories: 265kcal

Equipment

Ingredients

2 bunches Asparagus
2 Leeks
1 Onion
2 tbsp Garlic minced
2 tbsp olive oil
30 oz Canellini beans
64 oz Veggie broth
2 tbsp Tarragon chopped
2 tbsp Mint chopped
2 cups Spinach chopped
1/2 tsp Salt
1/2 tsp Black pepper
1/4 cup Lemon juice
2 tbsp Maple syrup optional
4 oz Creme fraiche

Instructions

Roast the asparagus in teh oven at 375 F for 15 minutes.
2. Chop leeks and onion.
3. Heat olive oil in a Dutch oven and add leeks and onions, cooking until tender and slightly caramelized around the edges. This step transforms the vegetables and creates a much deeper flavor.
4. Add garlic and cook it for 2 more minutes.
5. Add vegetable broth, roasted asparagus, canellini beans, salt, and black pepper, and cook it for 15 minutes.
6. Add chopped tarragon and mint, and cook for 5 more minutes.
7. Add spinach, lemon juice, maple syrup, and crème fraîche.
8. Take the soup off the heat and cool it down for 10 minutes, then blend it.
9. Adjust the seasoning.
10. Serve hot with crusty bread, toasted sourdough, or even a simple spring salad.

Nutrition