1Tablespoonof neutral oil (vegetable, canola, etc.), or ¼ cup of water
1small onion, diced
6 garlic cloves, minced
1inchof ginger, minced (optional)
3cubesof vegetable bouillon
3-4poundsof russet potatoes, chopped
15ouncesof cannellini beans
Salt and pepper, to taste
Juice of ½ to 1 lemon, to taste
In a large pot over medium heat, heat the oil (or water). Add the onion and garlic and ginger (if using), and sauté for 5 minutes or until the onion becomes tender and translucent.
Add the water and bouillon cubes, potatoes, beans, and asparagus. Bring to a boil.
Boil until the potatoes are cooked all the way through, 15 to 20 minutes.
Remove from the heat. Purée half of the soup using an immersion blender (or with a regular blender, working in batches). Return the puréed soup to the pot and combine with the remaining soup. Add salt and pepper and lemon juice.