Directions:
- Snap off and discard woody bases from asparagus. If desired, scrape off scales.Bas-slice asparagus into 1-inch long pieces. Set aside.
- Meanwhile, in a 4-quart Dutch oven, cook onion and garlic in hot oil until tender.
- Carefully add broth; bring to boil. Stir in pasta; reduce heat and boil gently for 5 minutes. Add the lemon and herbs. Stir in asparagus and snow peas. Return soup to boiling; cook 3 minutes more.
- Stir in spinach, tomato and pepper; cook 1 minute more.
- Remove soup from heat. Ladle soup into bowls. If desired, swirl 1 to 2 tablespoons pesto into each bowl of soup. Sprinkle Parmesan cheese on top of each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.32 Kcal (1488 kJ) | ||
| Calories from fat | 157.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.53g | 27% | |
|---|---|---|---|
| Cholesterol | 20.03mg | 7% | |
| Sodium | 1758.01mg | 73% | |
| Potassium | 981.56mg | 21% | |
| Total Carbs | 27.86g | 9% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 9.58g | 38% | |
| Protein | 19.44g | 39% | |
| Vitamin C | 64.5mg | 107% | |
| Iron | 4.3mg | 24% | |
| Calcium | 420.6mg | 42% | |
| Amount Per 100 g | |||
| Calories | 43.07 Kcal (180 kJ) | ||
| Calories from fat | 19.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 27% | |
|---|---|---|---|
| Cholesterol | 2.43mg | 7% | |
| Sodium | 213.1mg | 73% | |
| Potassium | 118.98mg | 21% | |
| Total Carbs | 3.38g | 9% | |
| Sugars | 0.97g | 32% | |
| Dietary Fiber | 1.16g | 38% | |
| Protein | 2.36g | 39% | |
| Vitamin C | 7.8mg | 107% | |
| Iron | 0.5mg | 24% | |
| Calcium | 51mg | 42% | |
* 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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