Well, the cold weather is kinds here, and we’re craving soup! Actually, this soup is so dang good, it’s perfect for anytime. This recipe is rather easy to make, double the batch, store in batches and use for the week.
1 13 oz can cannellini (Italian White) beans
1 yellow onion, quartered lengthwise
1/2 cup asparagus tips (Snip off the tips, around 1″-2″ from 1 bunch of fresh asparagus and save the rest for a pasta or salad later)
3 cloves garlic, minced or grated
1 bay leaf
4 cups vegetable stock
1 tsp salt
1/2 tsp red chilli powder or red chilli flakes
3 tbsp extra-virgin olive oil|
1/3 cup extra-virgin olive oil
1 tbsp minced garlic
1 tsp dried red chilli flakes
1/4 cup fresh basil leaves, roughly chopped
1/4 tsp salt
To make the topping :
Heat the 1/3 cup olive oil In a small pan over medium-high heat. Add the garlic and cook, stirring occasionally, until it begins to turn golden brown. Add the red chilli flakes and cook for a few seconds, then add the basil. Cook until basil wilts , stir in the salt and set aside.
Heat the 3 tbsp olive oil in a soup pot over medium-high heat. Add the onions, garlic and red chilli powder. Cook until the onions turn translucent and soft, around 4-5 minutes.
Add the bay leaf, salt and beans mix well and cook for a couple of minutes. Pour in the stock, cover and cook for 20 minutes over low heat.
Uncover, carefully remove the bay leaf and blend this mixture until smooth using a hand blender.
Add the asparagus tips to the soup, cook for an additional 5 minutes and remove from heat.
Ladle into a soup bowl, top with a tsp of the basil topping and serve with parmesan crisps.
This dish goes to Food In Color event hosted by Tongue Ticklers.