2 teas safflower oil
1 small onion, chopped
3 carrots cubed
1 16 oz can cannellini beans, drained and rinsed
5 cups water
3 to 4 cups cut cauliflower and asparagus and carrots
1 teas salt (or more to taste)
Saute oil, onion, and carrots for about 5 minutes. Add beans and water and simmer for about 15 minutes. Add cauliflower, asparagus, and salt, and simmer for 10 more minutes. Cover until ready to serve.