Categories: Soups

Ingredients

• 1 Tablespoon butter or margarine
• 1/2 cup chopped onion
• 2 (14.5 ounce) cans ready-to-serve chicken broth
• 1/2 cup fresh asparagus, cut into 1-inch pieces or fresh green beans
• 1/2 cup sliced zucchini
• 1/2 cup frozen peas
• 2 ounces uncooked angel hair pasta, broken into 2-inch pieces
• 1 cup chopped fresh spinach
• 1 tablespoon chopped fresh dill weed, or 1 tablespoon dried dill weed

Directions

1. Melt butter in a medium saucepan over medium heat. Add onion; cook two to three minutes or until tender, stirring frequently.

2. Add broth; bring to a boil. Stir in asparagus, zucchini, peas and pasta. Return to a boil; boil three to four minutes or until pasta is of desired doneness, stirring occasionally. Stir in spinach and dill; cook 30 seconds or until spinach is wilted.

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