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

Stir in 3 minced garlic cloves and the chopped asparagus pieces, cooking for an additional 3 minutes.

Mix in a 15 oz can of drained cannellini beans, stirring to combine, cooking for 1-2 minutes.

Pour in 4 cups of low sodium vegetable broth, stirring gently to combine all the ingredients, and bring to a gentle boil.

Once boiling, reduce to low and let the mixture simmer uncovered for about 5 minutes, or until the asparagus is fork-tender.

Remove from heat and allow the soup to cool slightly, then blend in batches until smooth and creamy.

Return the blended soup to the pot to heat gently over low heat if necessary, then serve hot.