Roasted Asparagus + White Bean Soup Two Ways

I really like the soups we’ve experimented with for the Food Matter’s Project. If you are new to my site, I’m cooking through Mark Bittman’s The Food Matters Cookbook with a fantastic group of food bloggers and sharing our creative versions once a week.

This roasted asparagus + white bean soup (chosen by Adrienne at AdrienneEats)  is easy and quick, perfect for a weekday. The recipe has options. To purée or not? Stick with the simple herbs called for or follow my desire to spice it up? I puréed half and “mashed” half and stuck with the called for herbs.

::: Puréed Roasted Asparagus + White Bean Soup :::

It is amazing how different the two versions tasted.  I  thought for sure the flavor of the asparagus puréed would have been the winner for me, and don’t get me wrong it was pretty good. {Think pea soup texture, asparagus flavor.} The original recipe, where you mash the soup and add more beans and chopped roasted asparagus, had more complex and layered flavors and interesting textures.

On a personal note that has nada to do with soup, April was my first month in my new role at work and I am loving it. I’m part of a small team in charge of global sales training programs; live sales webinars, interviews with clients and top sales people, and creating methods to share sales and management knowledge within the company.

The best part, I’m not traveling 90% of the time for the first time in 3 years and I get to be home with Peter! I have a real schedule at home and it feels great. I do miss my offices, we have such an incredible culture at my company and I have inspiring and motivating relationships with the teams I was in charge of all over Canada and the West Coast. I will still get to do that, just in a different capacity now and I can work full time from Miami.

I will also blog more because I wont constantly be wiped out from traveling! THOUGH… I am heading to San Francisco today for the week and Orlando for the weekend. Ok, ok, so I can’t really STOP traveling. 😉

Roasted Asparagus + White Bean Soup Two Ways

  • 4 tablespoons olive oil
  • 2 leeks, thinly sliced
  • 1 tablespoon mined garlic
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • salt and black pepper to taste
  • 1/2 cup dry white wine
  • 2 baking potatoes, peeled and chopped
  • 3 cups cooked or canned white beans, drained
  • 6 cups vegetable or chicken stock
  • 1 1/2 pounds asparagus
  • good quality Parmesan, for topping
  • homemade whole wheat croutons, for topping

Full original recipe found HERE

Once finished with original recipe: purée half with an immersion blender, in a blender, or in a food processor. Serve a small bowl of each and top with Parmesan and croutons.

Head to our Food Matter’s Project blog to see the many renditions of this week’s recipe.

::: keelymarie:::

9 Replies to “Roasted Asparagus + White Bean Soup Two Ways”

  1. I like the idea of whole wheat homemade croutons- excellent! This way you don’t have to necessarily serve this soup with bread, but the breadcrumbs add an additional crunch. Yum!

  2. It’s so interesting to hear how different the soups tasted! I made a salad myself. So glad you’re enjoying your new role!

  3. I actually forgot the beans, puréed the soup, ate it and then I was staring at the bean can on my counter haha.

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