Set a large soup pot on the stove over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Start the broth: Add the chopped onion and 1/4 teaspoon of the kosher salt to the pot.

Cook the onion for 4 to 5 minutes, stirring a few times, until it looks soft and a little shiny.

Add the sliced garlic to the pot.

Cook the garlic for 30 seconds, stirring, until it smells fragrant but is not browned.

Pour the vegetable broth and 2 cups of water into the pot.

Add the black pepper, raise the heat to high, and bring the broth to a boil.

Cook the vegetables and noodles: When the broth boils, add the asparagus to the pot.

Boil the asparagus for 2 minutes, until it turns bright green and starts to soften.

Add the chopped artichoke hearts to the pot and let the broth come back to a gentle boil.

Add the rice noodles to the pot. Press them down with a spoon so they are covered by the broth.