Asparagus Orzo Soup
A delicious spring-time soup to help chase away the winter doldrums.
Steps
Snap off and discard woody bases from asparagus.
Bias-slice asparagus into 1-inch-long pieces.
Set aside.
In a 4-quart dutch oven cook onion and garlic in hot oil until tender.
Add chicken broth and bring to a boil.
Stir in pasta.
Reduce heat and boil gently for 5 minutes.
Stir in asparagus and snow peas.
Return soup to boiling and cook 3 minutes more.
Stir in spinach and pepper.
Cook 1 minute more.
Remove soup from heat.
Ladle soup into bowls.
If desired , swirl 1 to 2 teaspoons pesto into each bowl of soup.
Sprinkle parmesan cheese on top of each serving.
Ingredients
asparagus spear, onion, garlic, olive oil, reduced-sodium chicken broth, orzo pasta, snow pea pods, fresh spinach, pepper, pesto sauce, parmesan cheese