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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A delicious spring-time soup to help chase away the winter doldrums. Ingredients:
1 lb asparagus spear |
1/2 cup chopped onion |
3 cloves garlic, minced |
1 tablespoon olive oil |
6 cups reduced-sodium chicken broth |
1/2 cup dried orzo pasta or 1/2 cup other tiny pasta |
3 cups snow pea pods, ends and strings removed |
6 cups torn fresh spinach |
1/4 teaspoon pepper |
1/4 cup pesto sauce (optional) |
1/4 cup finely shredded parmesan cheese |
Directions:
1. Snap off and discard woody bases from asparagus.
2. Bias-slice asparagus into 1-inch-long pieces.
3. Set aside.
4. In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
5. Add chicken broth and bring to a boil.
6. Stir in pasta; reduce heat and boil gently for 5 minutes.
7. Stir in asparagus and snow peas.
8. Return soup to boiling and cook 3 minutes more.
9. Stir in spinach and pepper; cook 1 minute more.
10. Remove soup from heat.
11. Ladle soup into bowls.
12. If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
13. Sprinkle Parmesan cheese on top of each serving.
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