Springtime Soup

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.