Cannellini Bean And Asparagus Soup - cooking recipe

Ingredients

2 tsp. extra virgin olive oil
2 cloves garlic, finely minced
21 ounces fat-free chicken broth
3 c. fresh asparagus (about 1 pound)
3/4 tsp. fresh rosemary, finely chopped
1 bay leaf
1/2 tsp. salt
1/4 tsp. black ground pepper
2 - 15 oz. cans cannellini beans, undrained

Preparation

Cut asparagus into 1/2 inch pieces, discarding white ends and any tough parts.
Set aside.