• 3 pound asparagus
• 4 tablespoon avocado oil or hazelnut oil
• 1 teaspoon Kosher salt more or less to taste
• 1/3 teaspoon freshly ground black pepper

For the hazelnut gremolata:

• 1/2 cup hazelnuts roasted, skinned, and chopped
• 6 tablespoon Italian parsley finely chopped
• 2 lemon zested
• 4 clove garlic minced

• 16 ounce ditalini pasta cooked according to package directions, al dente. Note: If refrigerating soup, store pasta separately until serving.
• 4 tablespoon extra virgin olive oil
• 2 yellow onion medium, chopped
• 4 stalk celery chopped into ½ inch pieces
• 2 carrot chopped into ¼ inch thick discs
• 4 clove garlic chopped
• 2 teaspoon Italian seasoning
• 12 cup chicken stock or vegetable stock for vegan/vegetarian
• 56 ounce canned whole peeled tomatoes drained, and chopped
• 30 ounce canned cannellini beans rinsed and drained
• 6 tablespoon Italian parsley chopped
• 2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste

For garnish:

• 1 cup Parmesan cheese grated, optional, leave off for vegan