Categories: Soups

Ingredients

• 1 lb asparagus spears
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 49 1/2 oz can chicken broth
• 1/2 cup dried orzo or tiny pasta
• 3 cups snow pea pods, ends and strings removed
• 6 cups torn fresh spinach
• 1/4 tsp pepper
• 1/4 cup purchased pesto (optional)
• 1/4 cup finely shredded Parmesan cheese

Directions

1. In a large dutch oven, cook onion and garlic in hot oil until tender. Carefully add chicken broth; bring to boiling. Stir in pasta, reduce heat and boil gently for 5 minutes. Stir in asparagus and snow peas. Return soup to boiling, cook 3 minutes more. Stir in spinach and pepper; cook 1 minute more. Remove soup from heat. Ladle into bowls, if desired, swirl pesto into soup and sprinkle with cheese.

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