Directions:
- Snap off and discard woody bases from asparagus.
- Bias-slice asparagus into 1-inch-long pieces.
- Set aside.
- In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
- Add chicken broth and bring to a boil.
- Stir in pasta; reduce heat and boil gently for 5 minutes.
- Stir in asparagus and snow peas.
- Return soup to boiling and cook 3 minutes more.
- Stir in spinach and pepper; cook 1 minute more.
- Remove soup from heat.
- Ladle soup into bowls.
- If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
- Sprinkle Parmesan cheese on top of each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.37 Kcal (571 kJ) | ||
| Calories from fat | 63.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 524.38mg | 22% | |
| Potassium | 313.21mg | 7% | |
| Total Carbs | 10.24g | 3% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 7.61g | 15% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 1.2mg | 7% | |
| Calcium | 107.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 37.56 Kcal (157 kJ) | ||
| Calories from fat | 17.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 11% | |
|---|---|---|---|
| Cholesterol | 1.51mg | 2% | |
| Sodium | 144.44mg | 22% | |
| Potassium | 86.28mg | 7% | |
| Total Carbs | 2.82g | 3% | |
| Sugars | 0.78g | 11% | |
| Dietary Fiber | 0.95g | 14% | |
| Protein | 2.1g | 15% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 0.3mg | 7% | |
| Calcium | 29.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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