A decorative bowl of a decadent soup Taylor Nguyen/Daily Nexus

A decorative bowl of a decadent soup Taylor Nguyen/Daily Nexus

August 3rd, 2015 is a sad day in history. It marks a time in which an avid cook and food lover lost her ability to do what she adores doing most: eating. I had the great misfortune of getting all four of my wisdom teeth removed that morning. Aside from the obvious catastrophe that is my chipmunk cheeks, I mourned the loss of solid foods post-surgery. Though smoothies and ice cream somewhat satisfactory in this situation, I dreamt of indulging in juicy peaches, crunchy paninis and grilled vegetables. I just missed chewing.

Though I still had a good week to go before I could even think about meals with different textures, I knew not all hope was lost. I decided to treat my taste buds by whipping up a hearty and delicious soup. Savory mushrooms and fresh asparagus with a hint of rosemary add a level of sophistication over baby food. The white cannellini beans are perfect for thickening the dish and giving it some body. A bowl of this is so satisfying and filling that I almost forgot it wasn’t solid. With a recipe as ridiculously simple and tasty as this one, there’s no reason not to try it whether you have a full set of teeth or not.


1 can of chicken broth
1 can of white cannellini beans
1 cup of mushrooms, sliced thinly
1 cup of asparagus, chopped into 1-inch pieces
3 cloves of garlic, minced
1 tablespoon of rosemary, minced
2 teaspoon kosher salt
1 teaspoon fresh ground pepper

Blanch asparagus in boiling water for about 2-3 minutes or until bright green and tender.
Sautée mushrooms in olive oil for 2-3 minutes or until soft. Add asparagus and garlic and cook until garlic is light brown.
Add chicken broth, beans, rosemary, salt and pepper and bring to a boil. Let the soup simmer for about 15 minutes on medium heat.
Carefully ladle the soup into a blender. Let the liquid cool for a few minutes because hot liquids expand when blended. Blend the mixture until thick and creamy.
Add salt and pepper to taste if necessary. Garnish with a drizzle of olive oil and sprig of rosemary and serve hot.