Cauliflower and Asparagus Soup


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.