Asparagus Orzo Soup

A delicious spring-time soup to help chase away the winter doldrums.

• Ready In: 35 mins
• Serves: 4-8

Ingredients

• 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

Directions

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.