Asparagus Orzo Soup - cooking recipe

Ingredients

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

Preparation

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