| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 9g | 1.3g | 24g |
| sugars | fibre | protein | salt |
| 7g | 5g | 6g | 0.7g |
There are recipes that touch the heart just as much as they satisfy the palate, and the Asparagus Beans Soup with Rosemary is one such. Stemming from my Creole richness and French elegance, this heartwarming soup is worth every simmering minute it takes to prepare. 
Nourishing and Guilt-free Indulgence
Not only is this soup immensely satisfying, it’s a beacon of nutritional benefits. Asparagus beans are a rich source of protein and dietary fiber, which contributes to their filling nature. The rosemary, besides elevating the flavor profile, contains antioxidants and anti-inflammatory compounds. Olive oil, garlic, and onions, add layers of health benefits including heart health and improved immunity. The carrots and potatoes provide a touch of comfort food nostalgia while packing in vitamins and minerals.
Perfect Chains of Aromas
Upon the first taste, the influences of my native Louisiana and French ancestry make their grand entrance. The hint of warmth from the garlic merges beautifully with the fresh vibrancy of rosemary. The asparagus beans, unique in their own right with a sweet and mildly grassy flavor, soak in the medley of flavors and provide a delightful bite. The carrots and potatoes mingling with the hearty vegetable broth culminate into a taste similar to a comforting hug on a chilly day.
What adds further to the charm of the Asparagus Beans Soup with Rosemary is its versatility. It pairs exceptionally well with a crusty baguette, harking back to my favorite French table settings. Additionally, this soup can be enjoyed as a prelude to a rustic Creole Jambalaya, or as a cozy stand-alone dinner with a side of fresh salad.
Simply put, this soup represents who I am – full of depth, richness, and an undeniable charm. Here’s hoping the Asparagus Beans Soup with Rosemary brings the same joy and warmth to your table as it does to mine.
What You’ll Need
- 3 tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 1.5 pounds of asparagus beans, trimmed and cut into 1-inch pieces
- 2 carrots, diced
- 1 large potato, diced
- 6 cups of vegetable broth
- Salt and pepper, to taste
Method
Step One
First, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent. This will usually take around 5 minutes.
Step Two
Add the minced garlic and rosemary to the pot. Stir everything together, cooking for about 1 to 2 minutes until the garlic is fragrant.
Step Three
Next, add the asparagus beans, carrots, and diced potato to the pot. Cook these for another 5 minutes until the vegetables start to soften slightly.
Step Four
Pour in the vegetable broth, making sure that all the vegetables are covered. You can adjust the amount of broth according to your preference for soup thickness.
Step Five
Once the soup comes to a boil, reduce the heat to low and let it simmer. Cook the soup for 25 to 30 minutes, or until all the vegetables are tender.
Step Six
Finally, season the soup with salt and pepper according to your taste. Stir well to combine, then remove the pot from the heat.
Step Seven
Your Asparagus Beans Soup with Rosemary is now ready to serve. Enjoy this hearty and nutritious dish as a main course or a starter soup.
