Ingredients:
1 small zucchini, diced (optional)
4 ounces fresh peas (optional)
1/2 lemons, juice of
1 lb fresh asparagus
1/2 cup onions, 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 tomatoes (optional)
lemon thyme
oregano
Directions:
Snap off and discard woody bases from asparagus. If desired, scrape off scales.Bas-slice asparagus into 1-inch long pieces. Set aside.
Meanwhile, in a 4-quart Dutch oven, cook onion and garlic in hot oil until tender.
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.
Stir in spinach, tomato and pepper; cook 1 minute more.
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.
Servings: 4
Time preparation: 0 min.
Time total: 20 min.