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Asparagus-Orzo Soup




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 pound asparagus spears
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
6 cups reduced-sodium chicken broth
1/2 cup dried orzo or other tiny pasta
3 cups snow pea pods, ends and strings removed
6 cups torn fresh spinach
1/4 teaspoon ground black pepper
1/4 cup purchased basil pesto (optional)
1/4 cup finely shredded Parmesan cheese


Recipe



1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-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. Carefully add chicken broth; bring to boiling. Stir in pasta; reduce heat and boil gently for 5 minutes. Stir in asparagus and snow peas. Return soup to boiling; cook 3 minutes more. Stir in spinach and pepper; cook 1 minute more. Remove soup from heat. Ladle soup into bowls. If desired, swirl some pesto into each bowl of soup. Sprinkle Parmesan cheese on top of each serving. Makes 8 servings.