This easy soup is just the thing to make when the first asparagus pokes through the earth and the nights are still cool. Because it’s so simple, use the best-quality broth you can find. The soup is fairly chunky; if you’d like more broth, by all means add some. If you’d like a little more richness, drizzle with more olive oil and sprinkle with Parmesan cheese.
Ingredients
- ¼ cup extra-virgin olive oil
- 1 leek, white and light green parts only, thinly sliced into rings and rinsed well (save leek tops for stock)
- Salt
- 1 quart of your favorite broth
- 1 (15.5-ounce) can white beans (navy or cannellini) with liquid
- 1 pound medium-thickness asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- Torn basil or mint, for serving
Preparation
In a large pot or Dutch oven over medium heat, warm the olive oil. Add the leek, season with salt, and cook until softened, about 4 minutes. Add the broth, increase the heat to medium-high, and bring to a boil, then lower the heat to medium and bring to a simmer. Add the white beans with their liquid and stir to heat through. Add the asparagus and peas and cook until bright green and heated through, about 1 minute. Season the soup with more salt as desired.
Ladle the soup into bowls, garnish with basil or mint, and serve.
