Serve with a mixed green salad for a quick-and-easy weekday meal.

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Garden-fresh asparagus, snow peas, and spinach make this quick-cooking soup a triple springtime treat.

 

Servings: 8 servings

Total: 25 mins

Rated:

 

 

Ingredients

1 pound asparagus spears

1/2 cup chopped onion

3 cloves garlic, minced

1 tablespoon olive oil

6 cups reduced-sodium chicken broth

1/2 cup dried orzo or other tiny pasta

3 cups snow pea pods, ends and strings removed

6 cups torn fresh spinach

1/4 teaspoon ground black pepper

1/4 cup purchased basil pesto (optional)

1/4 cup finely shredded Parmesan cheese

 

Directions

1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-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. Carefully add chicken broth; bring to boiling. Stir in pasta; reduce heat and boil gently for 5 minutes. Stir in asparagus and snow peas. Return soup to boiling; cook 3 minutes more. Stir in spinach and pepper; cook 1 minute more. Remove soup from heat. Ladle soup into bowls. If desired, swirl some pesto into each bowl of soup. Sprinkle Parmesan cheese on top of each serving. Makes 8 servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.