A yummy easy to make soup is a great meal on a cold night. It isn't really easy to distinguish what exactly is in it. I love anything with cannellini beans in it but they weren't obvious in this soup once they were blended in with everything else.












Roasted Asparagus and White Bean Soup 
Serves 4-5, adapted from The Food Matters Cookbook

Ingredients

• 2 tbsp olive oil
• 1 bunch asparagus, about 1 1/2 lb, ends removed
• 2 leeks, thinly sliced
• 1 tbsp minced garlic
• 1 tbsp finely chopped fresh rosemary
• 2 baking potatoes, peeled and chopped
• 1/2 head cauliflower, chopped
• 1 cup dried white beans, soaked overnight and boiled until tender
• 6 cups vegetable broth, water, or bean cooking liquid (or any combination of the three)
• 2 oz grated parmesan cheese
• salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 450.  Arrange asparagus on a baking sheet lined with parchment paper.  Drizzle with 1 tbsp olive oil and sprinkle with salt.  Roast for 10-15 minutes or until tender.  Set aside.
2. In the meantime, heat 1 tbsp olive oil in large pot over medium-high heat.  Add the leeks and saute until tender, 3-5 minutes, stirring frequently.  Add in the garlic and rosemary and cook for 1 minute, or until fragrant.  
3. Stir the potatoes, cauliflower, cooked white beans and vegetable broth in to the pot.  Turn the heat up to high and bring to a boil, then lower it to a simmer, just so that the mixture remains bubbling even when partially covered.  Let simmer for 20-30 minutes or until vegetables are cooked through.
4. Puree soup with an immersion blender.  Stir in the parmesan cheese.
5. Chop the asparagus and add it to the soup.  
6. Season to taste with salt and black pepper.