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Main dishes

Asparagus-Orzo Soup

Asparagus-Orzo Soup recipe
Recipe and Photo by: Better Homes and Gardens
A soup so green it screams "spring." Filled with tender asparagus, snow peas, spinach and pasta, then topped with Parmesan cheese, it's brilliant.
time
prep:
1 min
total:
25 min
servings
total:
8 servings

What You Need

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

Make It

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.

K:63172v0:147497     Copyright - © [1994-2013] Meredith Corporation
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