Roasted Asparagus and White Bean Soup
Serves 4-5, adapted from The Food Matters Cookbook
Ingredients
- 2 tbsp olive oil
- 1 bunch asparagus, about 1 1/2 lb, ends removed
- 2 leeks, thinly sliced
- 1 tbsp minced garlic
- 1 tbsp finely chopped fresh rosemary
- 2 baking potatoes, peeled and chopped
- 1/2 head cauliflower, chopped
- 1 cup dried white beans, soaked overnight and boiled until tender
- 6 cups vegetable broth, water, or bean cooking liquid (or any combination of the three)
- 2 oz grated parmesan cheese
- salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 450. Arrange asparagus on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil and sprinkle with salt. Roast for 10-15 minutes or until tender. Set aside.
- In the meantime, heat 1 tbsp olive oil in large pot over medium-high heat. Add the leeks and saute until tender, 3-5 minutes, stirring frequently. Add in the garlic and rosemary and cook for 1 minute, or until fragrant.
- Stir the potatoes, cauliflower, cooked white beans and vegetable broth in to the pot. Turn the heat up to high and bring to a boil, then lower it to a simmer, just so that the mixture remains bubbling even when partially covered. Let simmer for 20-30 minutes or until vegetables are cooked through.
- Puree soup with an immersion blender. Stir in the parmesan cheese.
- Chop the asparagus and add it to the soup.
- Season to taste with salt and black pepper.
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