Wash, trim, and cut the asparagus into 1-inch pieces. Chop the onion and garlic. Drain and rinse the cannellini beans.

In a medium-sized pot over medium heat, add the olive oil. Once heated, add the chopped onions with a pinch of salt. Sauté until translucent, then add the garlic, asparagus, cannellini beans, and vegetable broth.

Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes.

Let cool slightly, then transfer to a blender. Blend until smooth, rich, and creamy.

Serve hot and enjoy!