Community Recipe Box Feature: Creamy Asparagus & White Bean Soup

Another fabulous recipe shared to the Penna Community Recipe Box! This gorgeous soup recipe was submitted by Melissa Faulkner. She's made some adaptations from the original recipe to make it simpler to prepare and she has this to say about it, "I love this soup and make it a lot. It's fun to make for Halloween with a bocconcini olive floating in it ;) "

We invite you to try out Melissa's recipe and share one of your own! Immortalize your family recipe in a beautifully-crafted recipe box, win prizes and support the Mustard Seed! Find out how. 



3 tablespoons olive oil

1 onion, diced

2 ribs celery, diced

3 cloves garlic, finely chopped

Kosher salt

1 1/2 pounds asparagus, woody ends trimmed

2 (15-ounce) cans white beans, rinsed and drained

6 cups chicken or vegetable stock


Sauté veggies and garlic in olive oil in a dutch oven.

Add remaining ingredients and simmer for half an hour and then blend with animmersion blender to a smooth texture and serve. Eyeball garnish optional.