Vanessa'S Lake - Asparagus, Artichoke, Leek Soup - cooking recipe

Ingredients

1 tablespoon olive oil
3 medium leeks
4 1/2 cups water
1 bunch asparagus, chopped
2 potatoes, peeled and diced
1 1/2 teaspoons italian seasoning
2 tablespoons rice wine vinegar
1 (16 ounce) can white beans, drained and rinsed
1 (16 ounce) can artichokes, drained and rinsed
salt and pepper
garlic powder

Preparation

Heat olive oil in a large soup pot.
Add the leeks and cook until wilted.
Add water, asparagus, potatoes, seasoning, and vinegar. Simmer until potatoes are tender.
Remove from heat. Add beans and artichoke. Blend soup in batches in blender. Rehead and serve.
(For non-vegan soup, add cooked chicken. The soup is nice and thick, but if you want it chunkier than just blend only half the soup).