- 1 onion, chopped
- 2 tablespoons butter
- 1 pound fresh asparagus, trimmed and coarsely chopped
- 1 cup vegetable broth
- 1 14 ounce can cannellini beans
- 1 dash garlic powder
- 1 pinch of pepper
- 1 pinch of salt
Heat butter in a pan on a stove over medium heat. Add the onion and asparagus and cook until tender, about ten minutes.
Add the vegetable broth, cannelini beans, and spices. Cook about ten minutes.
Using a hand emulsifier, puree the ingredients in the soup.