Springtime Soup

Submitted by Chef #208121

"pasta soup with a springtime flavor."

 

• Ready In: 20mins
• Ingredients: 17
• 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.

Reviews

[MomJ2883]

This is very, very good and easy. I definitly give this 5 stars. I made the soup just as the recipe said. Don't leave out anything. It really needs all the ingredients to make this soup shine. I added a little to much pasta so I increased the broth and adjusted the thyme and oregano. I used 1/2 bag of frozen spinach, defrost and squeeze out some of the liquid. Also used the pesto. Really nice basil flavor. I added it to each dish but it can be added to the entire pot. Just adjust the taste to your liking. I also used hot pepper seeds in my dish. Love the heat. Serve with garlic bread, and salad to make a complete meal. I'm serving this at our campgrounds potluck soup night so I'll double the serving.

 

[Ameliahead]

Very good and pretty easy, too. I didn't add pesto, parmesan, or oregano and used regular thyme, but it was still quite flavorful--perhaps because I added a good amount of salt and pepper. I used small shell pasta, which I cooked separately so my leftovers wouldn't be mushy. I added a little fresh diced tomato at the end. I don't like frozen peas and didn't have access to fresh, so I didn't include them. I think next time I will add some edamame. White beans would probably be good, too.