2  tablespoons olive oil
    1  medium onion chopped (1/2 cup)
    1  garlic clove minced
    1  can (15 oz) Asparagus, drained
    2  cans (14 oz) reduced sodium chicken broth, divided
    1  teaspoon Italian seasoning
1/4  teaspoon pepper
    3  tablespoons flour
1/4  cup water

In a large sauce pan, saute onion and garlic in olive oil until onion becomes transparent.
   In a food processor, combine drained asparagus, sauted onion and garlic, and 1/2 cup chicken broth; over and process until smooth.
   Place pureed asparagus, remaining chicken broth, and spices in saucepan.
   Combine flour and water until smooth; stir into soup.  Bring to a boil stirring frequently, cook and stir for 1-2 minutes or until thickened.
   Serve with crackers.  YIELD: 4 servings