4 Tbsp. OLIVE OIL, plus more for garnish
2 LEEKS, trimmed, well rinsed, and thinly sliced
1 Tbsp minced GARLIC
1 Tbsp. chopped fresh ROSEMARY, or 1 tsp. dried
SALT and PEPPER
1/2 c. dry WHITE WINE
2 BAKING POTATOES, peeled and chopped
3 c. canned WHITE BEANS, drained
5-6 c. VEGETABLE or CHICKEN STOCK
1 1/2 lb. ASPARAGUS
PARMESAN CHEESE, grated

Heat the oven to 450°F. Toss the asparagus with 2 Tbsp. olive oil, sprinkle with salt and roast, turning once or twice, for 10-15 minutes or until the stalks can be pierced with a knife.

In a large pot, heat 2 Tbsp. olive oil and add the leeks and cook, stirring occasionally until softened and beginning to color, 3-5 minutes.
Add the garlic and rosemary and cook for another minute.
Sprinkle with salt and pepper.
Add the white wine and stir to loosen the bits of vegetable that have stuck to the bottom of the pan.
Add the potatoes, about half the beans, and the stock.
Bring to a boil and lower the heat so that the mixture bubbles steadily.
Cover partially and cook, stirring infrequently, until the potatoes are disintegrating, 20-30 minutes.

Mash the potatoes and beans a bit with a potato masher.
Cut the roasted asparagus into small pieces and add to the soup along with the remaining beans.
Adjust seasoning.

If desired, drizzle each serving with additional olive oil and top with grated Parmesan cheese.

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ROASTED ASPARAGUS AND WHITE BEAN SOUP WITH SAUSAGE: If desired, fry about 8 oz. crumbled Italian sausage in the oil prior to adding the leeks.