Garlic Beans and Mushrooms and Asparagus Soup

Farmers Market Inspiration: Garlic White Beans & Mushrooms on Toast with Creamy Asparagus Soup

There is nothing particularly complex about these ingredients, and that’s what makes this so fresh and delicious.  Simplicity allows the flavours of the quality products to shine through.

One of my favourite things to do come this time of year is to visit the weekly farmer’s market. I get so much inspiration from the seasonal produce. One of the challenges is to reign myself in so I don’t get too much and have it spoil before I get a chance to use it.  One of the ways I control myself is by picking those things which absolutely sing to me.  This past weekend, those ingredients were the spring-favourite, asparagus, and gorgeous shiitake and oyster mushrooms.  As soon as I got them these dishes popped in my mind.  I also picked up some amazing sourdough bread to complete my dish.


A few notes on the recipes:

Garlic Beans & Mushroom Toast

I have a pressure cooker, so I made the beans up from dried navy beans I had on hand. If you don’t have a pressure cooker, then use canned beans.

I only had dried thyme on hand, but you can use fresh thyme–I would just double the amount.  Although any fresh herb would be great–dill or parsley–I just wanted to play on the earthiness of the mushrooms.

Garlic Toast: I toasted sliced sourdough in the oven (350F for about 7 minutes on each side).  Then I rubbed each side with a large glove of garlic.  That is the base that I used for the beans.

White wine: You can always opt for water or vegetable stock if you don’t like cooking with wine, or don’t have any on hand. You will cook down the wine such that the alcohol burns off.

Creamy Asparagus Soup

To prepare your asparagus, remove the woody ends by bending the end of the asparagus until it snaps off. Then cut the stalks in 3 to cook.

Nut milk is used to add a bit of creaminess, as are the cashews. You can use whichever type of dairy-free milk you like or have on hand. I used almond milk.

To blend my soup I like to use an immersion blender (the kind with a want that you stick right in the soup pot), but if you don’t have one of these, you can use a traditional blender. Just BE CAREFUL with the hot soup, blend it in batches and make sure you keep a hand on the lid–you should also ensure your blender lid has a vent to allow the heat to escape.

Garlic White Beans on Toast with Creamy Asparagus Soup
Garlic Beans and Mushroom Toast
Creamy Asparagus Soup
  1. In a large skillet heat 1 tablespoon of olive oil over medium heat. Once hot, add onion and cook 5 minutes.
  2. Add in garlic and thyme and cook an additional minute. Next add in 2 more tablespoons of olive oil and mushrooms. Stir so that everything mixes well. Cook for 10-12 minutes, until the mushrooms have softened and are releasing their juices.
  3. Stir in the white beans and cook for 2 minutes longer.
  4. Pour the wine into the pan and use a wooden spoon to scrape up any bits of onion, garlic or mushroom on the bottom of the pan. Allow this to simmer until the liquid reduces almost completely. Season with salt and pepper.
  5. Drizzle 1 tablespoon of olive oil over the garlic toast slices. Scoop the mushroom and bean mixture over each slice. Drizzle with remaining tablespoon of olive oil and serve warm (although, I at this the next day straight out of the fridge and it was awesome!)
Creamy Asparagus Soup
  1. In a large stock pot, heat olive oil over medium heat. Once heated add onion and garlic and cook for 5 minutes.
  2. Stir in asparagus and continue cooking for 3 more minutes.
  3. Add in cashews and vegetable broth, then turn up heat to bring soup to a boil. Reduce heat, cover and simmer for 15 minutes.
  4. Remove the soup from the heat and blend into a smooth consistency (see blending options in the post above).
  5. Return to the heat and stir in the dairy-free milk and lemon juice. Adjust seasoning and serve.

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