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White Bean Cream of Asparagus Soup
- 2/3 cup dried cannellini (white kidney) beans
- 3 cups water
- 2 cups vegetable stock
- 1 pound asparagus
- 1 tablespoon butter or olive oil
- 1 large onion, chopped
- small handful fresh parsley, chopped
- juice from 1/2 lemon
- zest from 1/2 lemon
- 1 teaspoon sea salt, or to taste
- fresh ground black pepper
- fresh chives, chopped
Directions:View on Lisa's Kitchen
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