Springtime Soup

pasta soup with a springtime flavor.

• Ready In: 20 mins
• Serves: 4

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.