Asparagus Orzo Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb asparagus spear
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 6 cups reduced-sodium chicken broth
• 1/2 cup dried orzo pasta or 1/2 cup other tiny pasta
• 3 cups snow pea pods, ends and strings removed
• 6 cups torn fresh spinach
• 1/4 teaspoon pepper
• 1/4 cup pesto sauce (optional)
• 1/4 cup finely shredded parmesan cheese

Recipe

• 1 snap off and discard woody bases from asparagus.
• 2 bias-slice asparagus into 1-inch-long pieces.
• 3 set aside.
• 4 in a 4-quart dutch oven cook onion and garlic in hot oil until tender.
• 5 add chicken broth and bring to a boil.
• 6 stir in pasta; reduce heat and boil gently for 5 minutes.
• 7 stir in asparagus and snow peas.
• 8 return soup to boiling and cook 3 minutes more.
• 9 stir in spinach and pepper; cook 1 minute more.
• 10 remove soup from heat.
• 11 ladle soup into bowls.
• 12 if desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
• 13 sprinkle parmesan cheese on top of each serving.