Asparagus, Rockling and Cannellini Bean Soup with Pesto

Great as a yummy one-bowl meal for lunch, or as a hearty starter.

			  Asparagus, Rockling and Cannellini Bean Soup with Pesto

Serves: 4

Cooking time: 15 minutes


  • 1 tablespoon olive oil
  • 2 young leeks, washed thoroughly and sliced
  • 2 garlic cloves, crushed
  • 4 ripe red tomatoes, chopped
  • 1/2 cup white wine
  • 1 litre chicken stock
  • 500g Rockling sliced into 3cm pieces
  • 200g button mushrooms, quartered
  • 400g can cannellini beans, drained
  • 1 bunch medium asparagus, woody ends removed
  • Salt, pepper and a little sugar to taste
  • Crusty sourdough bread to serve
  • 3 garlic cloves, crushed
  • 1 cup basil leaves
  • 1/4 cup olive oil
  • 1/2 cup finely grated Parmesan cheese


  1. Prepare pesto: Place garlic, basil and oil in a food mill or small food processor and process until well combined. Transfer to a small bowl and stir in Parmesan until well combined.
  2. Heat a large pan, add oil and lightly cook leek and garlic for 2 minutes. Add tomatoes and wine and cook gently for 3 minutes.
  3. Pour in stock and bring to boil. Add fish pieces, mushrooms and cannellini beans and then simmer for 5 minutes. Cut asparagus spears into 3. Add to soup and cook until just tender, about 2 minutes. Season soup well with salt and pepper and a little sugar.
  4. Ladle soup into warmed bowls and top each serve with a dollop of pesto.
  5. Serve with crusty sourdough bread.


  • Rockling may be substituted with any firm white fish or salmon.
  • Store any leftover pesto covered with a thin film of oil in an airtight jar in the refrigerator for up to 10 days.

Recipe provided by the Australian Asparagus Council

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