Asparagus-Orzo Soup
Garden-fresh asparagus, snow peas, and spinach make this quick-cooking soup a triple springtime treat.
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
Directions
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.
Nutrition information
Calories 112, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 488 mg, Carbohydrate 16 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 50%, Calcium 8%, Iron 11%. Exchanges: Vegetable 2, Starch .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Tuscan Chicken and Artichokes
Place the chicken, vegetables, and seasoning into the slow cooker. Serve this healthy dinner with whole grain couscous.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
