Cannellini and Asparagus Soup

Serves 4-6 

1 T and 1 tsp olive oil, divided 

1 tsp ground cumin seed

1 tsp ground fennel seed

1 tsp ground coriander seed

½-1 tsp ground black pepper

¼-½ tsp red chili flakes, or to taste

1 medium sweet onion, chopped

1 bunch asparagus

1 cup cooked cannellini beans

4 cups vegetable or chicken broth 

½ tsp salt, and to taste

Lemon wedges for serving

Rinse asparagus. Snap the ends off: hold near the end of the stalk (not the tip) in one hand, and with your other hand begin to bend the stalk.  It will snap where the woody part ends and you will be left with lovely tender asparagus.  Chop into ½ inch pieces, reserving the luscious tips for later.

Heat the oil in a 3 quart pot over medium high heat until the oil begins to shimmer. Add all of your spices and stir until fragrant. Add the onion and ½ tsp salt and cook until the onion becomes translucent. If you have the time, you can cook the onion until it begins to brown and caramelize.  This will give another layer of flavour to the soup. Add the beans and the broth and bring to a boil. Reduce the heat to simmer and add the asparagus (not the tips) and simmer for 5-7 minutes. 

Once the asparagus is tender, remove the pan from the heat and blend with a hand blender* right in the pot, being very careful not to splatter yourself. Place the pan back on the heat and you can either a) add the asparagus tips to the soup and bring back to a low simmer until they are just barely tender, or b) in a small frying pan, heat the remaining tsp of olive oil and fry the tips with a dash of salt until they are crispy and add them to the top of the soup as you serve it. 

Taste the soup for seasoning and add more salt if necessary. Serve with a sprinkle of lemon juice and your favourite crackers.