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Asparagus and White Bean Soup

I was walking through the market and came across a great looking bunch of asparagus that was royally on sale. Tis the season for asparagus in early springtime. So I picked some up and wanted to try a new recipe with it. What I created was good enough in my opinion to make again and share. And it was so insanely easy to make. This recipe is the perfect quadfecta (yep had to Google that word) of quick, healthy, inexpensive, and delicious.

The best part of this dish is the richness of the broth. My secret was to follow a simple lemon mustard vinaigrette but then sauté it.


  • 1.5 cups diced asparagus into slices the same size as beans. I like to use the ends of the asparagus after snapping off the rough part and keeping the tops and middles for a different dish.
  • 1 14oz can drained white beans like Great Northern, Navy, or Cannellini
  • 1 tbsp olive oil
  • 1/2 cup diced onions (or even reserved caramelized onions)
  • 1.5 tsp mustard like brown or Dijon
  • 1/2 tsp sugar
  • 1 tbsp lemon juice
  • 2 tbsp white wine (optional)
  • 1/2 cup water + 2 tbsp if not using white wine
  • 1/4 tsp salt or 1 tsp chicken or vegetable bullion
  • pinch of pepper
  • Heat the oil in a medium sized pot over medium heat. Add the onions and cook for 3-5 minutes until transluscent.
  • Add the asparagus and cook for another 2-3 minutes.
  • Add the mustard, sugar, and lemon juice and allow to coat the asparagus and onions while cooking for about 1 minute.
  • Add the water and bullion and work to dissolve the bullion. Taste the sauce and adjust seasoning including adding salt and pepper at this time if needed.
  • Drain the beans and add to the pot. Continue cooking on medium heat until the beans are heated through.