Creamy Asparagus Bean Soup

We have an abundance of asparagus this spring. We have been feasting on a delicious, large, fresh bundle every night. It was our turn to host soup tonight, and asparagus was an obvious essential ingredient. I didn't have any cream, so instead opted for white beans and lots of fresh herbs.

Ingredients:
2 C. white beans, soaked overnight
2 C. water
1 large yellow onion, chopped
2 Tbsp garlic, minced
3 C. fresh asparagus, chopped
2 C. (chicken or vegetable) broth
1/4 C. soy sauce
Salt & pepper, to taste
A mixture of fresh herbs, including thyme, tarragon, chives
Sharp cheddar cheese, grated

Directions:

1. In a large Dutch oven over medium-high heat, cook beans until tender (approx 45 mins).
2. Add onion & continue to cook until translucent.
3. Transfer mixture to a food processor or blender. Add garlic, asparagus and broth. Process small batches at a time until smooth. Return soup to Dutch oven.
4. Reheat soup. Add soy sauce & stir. Add salt and pepper, as needed.
5. Serve immediately. Garnish with cheese and fresh herbs.

Happy spring!