Ingredients

• 8 ounces fresh asparagus spears;
• 1 small onion, chopped;
• 2 cloves garlic, minced;
• 2 teaspoons extra-virgin olive oil;
• 3 cups vegetable broth;
• 1/4 cup dried orzo or tiny pasta;
• 1 1/2 cups snow pea pods, ends and strings removed;
• 3 cups torn fresh spinach;
• 1/8 teaspoon black pepper;
• 2 tablespoons finely shredded reduced-fat Parmesan cheese (1/2 ounce);
• 2 tablespoons purchased or homemade pesto (optional)

Directions

1. Snap off and discard woody asparagus bases. If desired, scrape off scales. Bias-slice the asparagus into 1-inch pieces; set aside.

2. Meanwhile, in a 4-quart Dutch oven cook the 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 pea pods. Return soup to boiling; cook for 3 minutes more. Stir in spinach and pepper; cook for 1 minute more.

3. To serve, ladle soup into bowls. If desired, swirl some of the pesto into each bowl of soup. Sprinkle Parmesan cheese on top of each. Makes 8 side-dish servings

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