White Bean and Asparagus Soup

2 carrots (chopped)
2 onions (chopped)
2 celery stalks (chopped)
(If you have a food processor, let it do the work for you!)
1 TB olive oil
1 tsp salt
1 tsp dried thyme
1/2 tsp pepper
4 cups chicken stock (homemade is best, but store bought is very good)
2 16 oz can white (northern) beans (rinsed)
2 cups asparagus (cut into 1/2 inch pieces)


In soup pot sauté carrots, onions and celery with olive oil for 15 minutes. Cook at a medium heat. Then add salt, pepper and thyme. Then add asparagus. Let cook for another 5 minutes. Then add beans and stock and bring to a boil. Let boil for a minute or two, and then turn down heat to low-medium and let cook for another 30 minutes.

Taste before serving, and add salt/pepper if needed.

Asparagus season is about to start, so this soup is great to serve in the next few months.