“A delicious spring-time soup to help chase away the winter doldrums.”
READY IN:
35mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Snap off and discard woody bases from asparagus.
  2. Bias-slice asparagus into 1-inch-long pieces.
  3. Set aside.
  4. In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
  5. Add chicken broth and bring to a boil.
  6. Stir in pasta; reduce heat and boil gently for 5 minutes.
  7. Stir in asparagus and snow peas.
  8. Return soup to boiling and cook 3 minutes more.
  9. Stir in spinach and pepper; cook 1 minute more.
  10. Remove soup from heat.
  11. Ladle soup into bowls.
  12. If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
  13. Sprinkle Parmesan cheese on top of each serving.

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