This is simple, quick recipe that only takes about 20 minutes to prep and make. Add a salad with some cut apples and red onions and some crusty bread to make it a meal.
2 tablespoons olive oil
1/2 cup onion, diced
1 bunch asparagus, tips and mid section cut into 2 inch pieces
1 quart vegetable broth
1 15 oz can cannellini beans, drained
Lemony Pesto (recipe follows)
In a large pot saute onion in olive oil over medium-high heat until the onion begins to brown. Then add the asparagus, reserve the tips. Cook for another minute. Add the vegetable broth and let the pot come to a boil. Reduce heat and cook for 10 minutes at a simmer.
Add the beans and blend the soup with a immersion blender to get a creamy texture.
When ready to serve, add the asparagus tips and lemony pesto. Cook for about 2 minutes and then serve.
1 tablespoon garlic cloves
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
1/4 teaspoon black crushed pepper
1/2 cup fresh italian parsley
Grind all ingredients together in a food processor or using a mortar and pestle.