In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add one medium chopped onion and a pinch of salt. Sauté for about 5 minutes until the onion is translucent and fragrant.

Stir in one minced garlic clove and 2 pounds of trimmed and cut asparagus pieces. Season with salt and pepper to taste. Sauté for another 3 minutes.

Add a 15 oz can of rinsed cannellini beans to the pot, stirring to combine. Cook for an additional 2 minutes.

Pour in 4 cups of low-sodium vegetable broth, ensuring all ingredients are submerged. Increase heat to high and bring to a boil.

Reduce the heat to low and let the soup simmer for about 5 minutes until the asparagus is fork-tender.

Remove from heat and let cool for a few minutes. Carefully blend the soup until completely smooth.

Return the blended soup to the pot, reheat if necessary, and adjust seasoning with salt and pepper as desired. Serve warm.