1 tbsp. extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1.5 pounds asparagus, trimmed and cut into 1-inch pieces
540 ml can navy beans, drained and rinsed
3 cups Bones & Marrow Garden 9 broth
1 cup water
salt and pepper, to taste
squeeze of fresh lemon
Heat olive oil in a large pot and add the chopped onion along with a pinch of salt. Saute the onion until it is translucent and tender but not browned, approximately 5 minutes.
Add in the minced garlic, chopped asparagus and beans and season with a bit of salt and pepper. Stir together.
Pour in the broth and water, stir, then turn the heat to high and bring to a boil.
Cover the pot with a lid then reduce the heat to low. Simmer for 5-7 minutes or until the asparagus is fork tender. Shut off the heat and let the soup cool for a few minutes before blending.
Using an immersion blender or regular blender, purée soup until smooth. If using a regular blender you may have to do this in batches. Carefully return the blended soup to the pot and stir in a squeeze of fresh lemon juice. Salt and pepper more to taste if desired. Enjoy!