Italian-Style White Bean and Asparagus Soup – Rancho Gordo

Name: Italian-Style White Bean and Asparagus Soup – Rancho Gordo
Ingredients: 5 tablespoons olive oil (divided use), plus more for serving; ½ cup chopped shallots or red onion; 1 celery stalk, finely chopped; 1 garlic clove, minced; 1 medium Yukon Gold (or other waxy) potato, peeled and chopped; ½ cup tomato puree; 1 pound fresh asparagus, bottom 2 inches cut off and discarded, stalks peeled and roughly chopped; 2 cups cooked Rancho Gordo white heirloom beans, such as Marcella or Alubia Blanca, cooking liquid reserved; Vegetable or chicken broth, as needed; 2 ounces prosciutto, diced (optional); Salt and pepper; Chopped fresh parsley for garnish (optional)

www.ranchogordo.com

Adapted from Fagioli by Judith Barrett, this vegetable-laden soup became a staff favorite when we made it in the Rancho Gordo test kitchen. It's based on a soup served in Umbria when asparagus are...

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

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Ingredients

5 tablespoons olive oil (divided use), plus more for serving
½ cup chopped shallots or red onion
1 celery stalk, finely chopped
1 garlic clove, minced
1 medium Yukon Gold (or other waxy) potato, peeled and chopped
½ cup tomato puree
1 pound fresh asparagus, bottom 2 inches cut off and discarded, stalks peeled and roughly chopped
2 cups cooked Rancho Gordo white heirloom beans, such as Marcella or Alubia Blanca, cooking liquid reserved
Vegetable or chicken broth, as needed
2 ounces prosciutto, diced (optional)
Salt and pepper
Chopped fresh parsley for garnish (optional)