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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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pasta soup with a springtime flavor. Ingredients:
1 small zucchini, diced (optional) |
4 ounces fresh peas (optional) |
1/2 lemon, juice of |
1 lb fresh asparagus |
1/2 cup onion, chopped |
3 garlic cloves, minced |
1 tablespoon olive oil |
6 cups chicken broth or 6 cups vegetable broth |
1/2 cup orzo pasta or 1/2 cup shell pasta |
3 cups snow pea pods |
6 cups spinach, torn |
1/2 teaspoon pepper |
1/4 cup pesto sauce (optional) |
1/2 cup parmesan cheese (optional) |
1/4 cup diced tomato (optional) |
lemon thyme |
oregano |
Directions:
1. Snap off and discard woody bases from asparagus. If desired, scrape off scales.Bas-slice asparagus into 1-inch long pieces. Set aside.
2. Meanwhile, in a 4-quart Dutch oven, cook onion and garlic in hot oil until tender.
3. 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.
4. Stir in spinach, tomato and pepper; cook 1 minute more.
5. 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.
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