Creamy Asparagus Soup (without cream!)

🧂 Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion,

  chopped
• 1 clove garlic
• 2 pounds asparagus,

  trimmed and cut into 1-inch pieces
• 15 ounce can cannelini beans
• 4 cups low sodium vegetable broth

  (or filtered water)
• salt and pepper,

  to taste

Instructions

• 1 Heat olive oil in a large pot and add onion with a pinch of salt. Saute onion
  until it is translucent and tender (not browned) this takes about 5 minutes.
• 2 Add in the garlic, asparagus and beans and season with a bit of salt and pepper
  and give it all a stir.
• 3 Pour in the veggie broth and crank the heat to high bringing everything to a
  boil.
• 4 Reduce down to a simmer and cook for 5 minutes or until the asparagus is fork
  tender. Shut off the heat and let the soup cool for a few minutes before
  blending.
• 5 Working in batches, spoon the soup into your blender, filling the blender no
  more then 1/4-1/3rd of the way up. Place on the lid, leaving it slightly a jar
  so steam can escape and blend until the soup is rich and creamy. Repeat until
  you have finished all the soup.
• 6 Serve right away! Or, transfer back to the pot to reheat and serve OR store in
  an airtight container in your fridge for up to 5 days.

Nutrition Info