Ingredients for Springtime Soup
- Zucchini
- Fresh Peas
- Lemon, Juice Of
- Fresh Asparagus
- 1 medium onion, chopped
- Garlic Cloves
- Olive Oil
- Chicken Broth
- Orzo Pasta
- Snow Pea Pods
- 5 ounces fresh spinach, roughly chopped
- 1/4 teaspoon red pepper flakes (optional)
- Pesto Sauce
- Parmesan cheese, grated (for serving)
- Diced Tomato
- Lemon Thyme
- Oregano
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How to Make Springtime Soup
- Snap off and discard the woody bases from 1 pound of asparagus.
- If desired, use a vegetable peeler to gently scrape off any tough scales from the asparagus spears.
- Cut the asparagus into 1-inch pieces.
- Set aside.
- Meanwhile, in a 4-quart Dutch oven, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) in 2 tablespoons of olive oil until softened (about 5 minutes).
- Carefully pour in 6 cups of vegetable broth (or chicken broth).
- Bring the broth to a boil.
- Add 1 cup of your favorite pasta (small shapes like ditalini or elbow macaroni).
- Reduce heat to medium-low and simmer gently for 5 minutes, or until the pasta is almost cooked through.
- Add the zest and juice of 1 lemon, and 1 teaspoon of dried Italian herbs (or 2 tablespoons of fresh, chopped herbs like oregano and basil).
- Stir in the asparagus and 1 cup of snow peas.
- Bring the soup back to a gentle boil.
- Cook for 3 minutes more, or until the asparagus and snow peas are tender-crisp.
- Stir in 5 ounces of fresh spinach (roughly chopped), 1/2 cup of chopped cherry tomatoes, and 1/4 teaspoon of red pepper flakes (optional).
- Cook for 1 minute more, until the spinach wilts.
- Remove the soup from the heat.
- Ladle the soup into bowls.
- If desired, swirl 1 to 2 tablespoons of pesto into each bowl.
- Sprinkle with grated Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
19g
Fat
5g
Carbs
8g
