Springtime Soup

Name: Springtime Soup
Ingredients: 1 small zucchini, diced (optional); 4 ounces fresh peas (optional); 12 lemon, juice of; 1 lb fresh asparagus; 12 cup onion, chopped; 3 garlic cloves, minced; 1 tablespoon olive oil; 6 cups chicken broth or 6 cups vegetable broth; 12 cup orzo pasta or 12 cup shell pasta; 3 cups snow pea pods; 6 cups spinach, torn; 12 teaspoon pepper; 14 cup pesto sauce (optional); 12 cup parmesan cheese (optional); 14 cup diced tomato (optional); lemon thyme; oregano

17 ingredients

14 steps

Ingredients

1 small zucchini, diced (optional)
4 ounces fresh peas (optional)
12 lemon, juice of
1 lb fresh asparagus
12 cup onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
6 cups chicken broth or 6 cups vegetable broth
12 cup orzo pasta or 12 cup shell pasta
3 cups snow pea pods
6 cups spinach, torn
12 teaspoon pepper
14 cup pesto sauce (optional)
12 cup parmesan cheese (optional)
14 cup diced tomato (optional)
lemon thyme
oregano

Directions

1

Snap off and discard woody bases from asparagus.
2

If desired, scrape off scales.Bas-slice asparagus into 1-inch long pieces.
3

Set aside.
4

Meanwhile, in a 4-quart Dutch oven, cook onion and garlic in hot oil until tender.
5

Carefully add broth; bring to boil.
6

Stir in pasta; reduce heat and boil gently for 5 minutes.
7

Add the lemon and herbs.
8

Stir in asparagus and snow peas.
9

Return soup to boiling; cook 3 minutes more.
10

Stir in spinach, tomato and pepper; cook 1 minute more.
11

Remove soup from heat.
12

Ladle soup into bowls.
13

If desired, swirl 1 to 2 tablespoons pesto into each bowl of soup.
14

Sprinkle Parmesan cheese on top of each serving.