This recipe combines fresh summer asparagus with hearty beans, to create a delicious and simple soup.
Recipe courtesy of Andrea Bemis, chef/writer of the blog Dishing Up The Dirt and owner of Tumbleweed Farm, located in Hood River, OR.
2 tbsp olive oil
1 bunch asparagus, tough ends removed and cut into 1-inch pieces
1 large yellow onion, diced
4 cloves garlic, minced
4-5 cups vegetable stock, more if soup is too thick
14.5-ounce can of organic navy beans, drained and rinsed
2 tbsp fresh lemon juice
Pinch of crushed red pepper flakes
Sea salt and pepper, to taste
Parsley, for garnish