Recipe description
August 2, 2026
Asparagus Adzuki Bean Soup with Fresh Rosemary
A cozy, fiber-rich soup with asparagus, adzuki beans, and aromatic rosemary
High Fiber
Legume Rich
One Pot Meal
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fermentable fiber and plant-based protein from adzuki beans and asparagus.
- Includes polyphenol-rich rosemary, garlic, onion, and olive oil.
- A practical one-pot meal with legumes, vegetables, and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Asparagus, green
200
gram
Adzuki beans
150
gram
Rosemary
2
teaspoon
Onion
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Vegetable broth
500
ml
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Rinse the adzuki beans and soak them in water for at least 4 hours or overnight.
2
Chop the onion and garlic finely. Trim the asparagus and cut into 2cm pieces.
3
In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant.
4
Add the soaked adzuki beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
5
Add the asparagus pieces and fresh rosemary. Continue to simmer for another 15 minutes until asparagus is tender.
6
Season with salt and black pepper to taste. Serve hot.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
18 g
Protein
61 g
Carbohydrates
16 g
Fiber
8 g
Sugar
16 g
Fat
2 g
Saturated fat
3.1 g
Salt
FAQ
How many servings does this asparagus adzuki bean soup make?
The recipe makes 2 servings.
Do the adzuki beans need to be soaked?
Yes. Rinse and soak them for at least 4 hours or overnight, then drain before cooking.
How long does the soup take to cook?
After soaking, simmer the beans for 30 minutes, then add the asparagus and rosemary and cook for another 15 minutes.
Can I use canned adzuki beans?
Yes. Drain and rinse them, then add them with the asparagus and rosemary so they only need to heat through.
Can I blend this soup?
Yes. Blend it until smooth or pulse briefly for a chunky texture. Remove any tough rosemary stems first.
Is this soup vegan and gluten-free?
It is vegan and naturally gluten-free when the vegetable broth and other packaged ingredients are certified gluten-free if needed.
How should I store leftovers?
Cool the soup promptly, refrigerate it in a covered container, and use it within 3 days. Reheat thoroughly before serving.
Can I freeze the soup?
Yes. Freeze it in airtight portions for up to 3 months. Thaw in the refrigerator and reheat gently.
Can adzuki beans cause digestive discomfort?
Beans may cause gas or bloating for some people. Soaking, draining, and cooking them thoroughly may improve tolerance; start with a small portion if needed.
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