🍲 Creamy Bean and Wild Garlic Soup with Asparagus

Name: Creamy Bean and Wild Garlic Soup with Asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g dried white beans; 2 bay leaves; 500 g soup vegetables (1 bunch); 50 g wild garlic (1 bunch); 250 g green asparagus; 1 tbsp olive oil; salt; 0.5 lemon; pepper

191 kcal · 30 min · 4 servings

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Ingredients

200 g dried white beans
2 bay leaves
500 g soup vegetables (1 bunch)
50 g wild garlic (1 bunch)
250 g green asparagus
1 tbsp olive oil
salt
0.5 lemon
pepper

Instructions

1. Cover the beans with plenty of water and let them soak for at least 12 hours.
2. Drain the soaking water. Bring the beans to a boil with 750 ml of fresh water and bay leaves. Skim off the foam that rises to the surface with a spoon. Simmer the beans for about 50 minutes over low heat with the lid on.
3. Wash, clean, and peel the soup vegetables if necessary. Cut them into small cubes. Add the vegetables to the beans and cook for another 25 minutes.
4. Wash the wild garlic, shake it dry, remove any damaged leaves, and cut it into thin strips.
5. Wash the asparagus, peel the bottom third, and cut off the woody ends. Slice the asparagus thinly on a diagonal.
6. Heat oil in a non-stick pan. Fry the asparagus for about 3 minutes over medium heat and season with salt. Stir in half of the wild garlic strips.
7. Add the remaining wild garlic to the bean soup and bring it to a boil. Puree the soup until smooth directly in the pot.
8. Squeeze the juice from half a lemon. Season the soup with salt, pepper, and a little lemon juice. Serve in portions and garnish with the fried asparagus.

Nutrition per serving

kcal: 191
Protein: 13 g · Fett/Fat: 4 g · Carbs: 24 g