Creamy White Bean, Asparagus & Dill Soup

INGREDIENTS

2 tbsp

olive oil

onion, (diced)

garlic cloves, (minced)

4 cups

vegetable broth

3 14 ounce cans

(or 5 cups cooked) cannellini beans, (rinsed and drained)

1 lb

asparagus, (trimmed and chopped into 1-2" pieces)

to 4 tablespoons chopped fresh dill, (to taste)

salt and pepper