This soup. It’s unlike anything I’ve tasted before. The asparagus and peas are quintessential spring, while lemon, horseradish and garlic create an incredible vegan broth. It’s hearty, yet light, making it a great meal on its’ own. I served mine up with some broiled gluten free bread to give it that crusty contrast that’s perfect for dipping, and topped it up with a generous scoop of a fresh mint and Italian parsley pistou. Pistou is an olive oil-based sauce from the south of France that closely resembles a pesto. It is made by hand, and traditionally with basil, garlic and olive oil. To keep with spring theme, fresh mint and Italian parsley are used instead. Note- the pistou is crucial to this recipe! Don’t cut it out. The flavor it adds is truly what makes this soup go from good to great.
If you’re worried about spice, don’t be. The horseradish only adds a hint of it, and you can certainly adjust the amount to suite your preference. I like to serve this soup in a way that you can doctor it up to your liking, with extra pistou, thinly sliced radishes, lemon wedges, and horseradish alongside.
White Bean Spring Soup
Author: The Lean Clean Eating Machine
- 5 cloves garlic; smashed and minced
- 1-2 tablespoons olive oil
- 1 sweet onion; finely diced
- 1 32oz carton low sodium veggie broth; or 4 cups worth
- 2 teaspoons salt; I used pink Himalayan salt
- Pepper to taste
- 1 cup frozen peas; thawed under cool water
- 3 stalks celery; trimmed and cut lengthwise, then into small pieces
- 4 oz asparagus; ends and tips removed, cut lengthwise, then into small, thin rounds
- 1 oz coarse chopped brown mushrooms; stems removed
- 2 15.5 oz cans low sodium white beans; drained and rinsed
- 1 large lemon; juiced
- 1 heaping tablespoon prepared horseradish – I used Bubbies brand
Pistou:
- 3/4 cup Italian parsley leaves
- 3/4 cup fresh mint leaves
- 2 cloves garlic; pressed or grated if you don’t have a garlic press
- 3/4 cup olive oil
- 1 teaspoon salt
Instructions:
- In a deep, large pot, saute your prepared onion, celery, mushrooms and asparagus in olive oil. Cook until onion is becoming translucent and celery is tender, or about 5-7 minutes. Add in garlic and saute until fragrant, or about 30 seconds. Season with a pinch of salt and pepper.
- Add in carton of low sodium vegetable broth and prepared white beans. Stir to thoroughly combine and season with 2 teaspoons of salt. Bring to a boil, cover, and reduce heat to low. You want the soup to only simmer so the beans don’t get mushy. Cook for 15 minutes.
- While the soup is cooking, prepare the pistou and garnishes. Using your sharpest knife, finely chop 3/4 cup fresh mint and 3/4 cup Italian parsley leaves. Be sure to use a sharp knife, as a dull knife will just mash your herbs. Transfer to a small bowl. Add ¾ cup oil, grated or pressed garlic, and 1 teaspoon of salt. Stir to combine, then set pistou aside.
- Trim and wash radishes, then slice as thinly as possible into coins. Use a mandoline slicer if you have one. Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.
- When soup is finished, remove from heat and add in the lemon juice, prepared horseradish and thawed peas. Stir to thoroughly combine.
- Drain reserved radishes and place them in a small dish.
- To serve, bring pot of soup directly to the table. Serve with broiled gluten free bread or if not gluten free, any crusty bread of choice, pistou, radishes, lemon wedges, and horseradish.
- Enjoy!