Ingredients

¼ cup sliced almonds, for garnish	salt and white pepper, to taste
1 Tbsp olive oil	1 ½ lb. asparagus (stem ends trimmed)
2 medium leeks, white part only, thinly sliced	6 scallions, thinly sliced, 2 reserved for garnish
1 can (15oz) white beans, cannellini, rinsed and drained	1 Tbsp low-sodium soy sauce
2 cans (14oz each) fat-free, reduced sodium chicken broth	*1 cup evaporated skim milk (optional)
½ tsp dried thyme, to taste

Directions

1. If using garnish, place almonds in saucepan over medium heat.  Toast nuts until golden, shaking pan occasionally to prevent burning, about 5-6 minutes.  Transfer nuts to paper towel and set aside.
2. In same pan, heat oil over medium heat.  Add leeks and 4 chopped scallions.  Cook, stirring occasionally, until tender, about 5-6 minutes.  Add broth, thyme, salt and pepper, and bring to boil.  Add asparagus and beans.  Bring back to boil, then immediately reduce heat and simmer, partially covered, until vegetables are soft, 12-15 minutes.  Remove from heat and cool slightly.
3. Puree soup in blender until smooth.  Pour back into saucepan over medium heat.  Heat through.  Ladle into serving bowls.  Garnish with toasted almonds and remaining scallions.
*For a creamier soup, stir in 1 cup evaporated skim milk after pureeing and pouring back into saucepan.  Heat before ladling into serving bowls.


Recipe from: American Institute for Cancer Research Newsletter, Spring 2006, Issue 91