creamy asparagus, quinoa and white bean soup with parmesan
recipe adapted from the food matters cookbook
2 whole leeks, trimmed, rinsed, and thinly sliced
1 teaspoon dried rosemary
1 19 oz can white bean, drained and rinsed
6 cups water
1/2 cup white quinoa
1 bunch asparagus, chopped into 1 inch pieces
1 bunch asparagus
Heat up the oil in a large soup pot over medium-high heat. When it’s hot, add the leeks and cook, stirring occasionally, until softened a bit and beginning to color, about 4 minutes. Add the rosemary and cook for another minute. Season.
Add the beans and water. Season, again. Bring to a boil, then lower the heat so that the mixture bubbles steadily. Cook for about 15 minutes.
Add the quinoa and cook for about 15 minutes.
Add the chopped asparagus and cook for about 15 minutes. Adjust seasoning and purée.
Meanwhile, put the whole asparagus in a shallow roasting pan, drizzle with oil and sprinkle with salt. Roast in the oven at 450, turning the spears once, 10 to 15 minutes. Remove from the oven to cool a bit.
Chop up the roasted asparagus and add to the puréed soup to warm through.
Serve with shaved parmigiano reggiano.