This soup offers a hearty meal without the added fat and sodium found in canned versions. It features fresh asparagus, which is a good source of vitamin K. White beans contribute protein and fiber. When blended, the beans create a creamy consistency, eliminating the need for cream or butter.
Nutrition Facts
Serving Size 1 bowl (1/4 recipe)
Amount Per Serving
205
Calories% Daily Value
7%
Total Fat 4.6g4%Saturated Fat 0.7g
Trans Fat 0g
0%
Cholesterol 1mg15%
Sodium 347mg12%
Total Carbohydrate 34.8g34%
Dietary Fiber 9.6gTotal Sugars 3.2g
0%
Includes 0g Added SugarsSugar Alcohols 0g
Protein 11.6g
0%
Vitamin D 0mcg12%
Calcium 161mg23%
Iron 4.2mg2%
Potassium 75mg1%
Vitamin A 8.5mcg6%
Vitamin C 5.2mgThe % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
25.2 Net Carbs Per Serving
Yield: 4 bowls
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup diced onion
- 1 cup chopped asparagus
- 2 15-oz cans white beans with no salt added, rinsed and drained
- 2 ¼ cups low sodium vegetable broth
- 1 tbsp chopped fresh parsley
- ½ tsp fine-ground sea salt
- ¼ tsp ground black pepper
- Parsley and shredded parmesan cheese for garnish (optional)
Directions
- Heat the oil in a four-quart pan over medium-high. Add the garlic and onion. Cook for 3 minutes, stirring often. Add the asparagus and cook for two more minutes.
- Stir in the beans and then the vegetable broth. Simmer for 5 minutes. Stir in the parsley.
- Transfer the soup to a blender and puree for 10 to 15 seconds until smooth. Return the soup to the pan on low heat. Stir in the salt and pepper. Serve warm, garnished with parsley leaves and shredded parmesan, if desired.