Asparagus-Orzo Soup - 16g Carbs, 3g Fiber
From: www.bhg.com
Garden-fresh asparagus, snow peas, and spinach make this quick-cooking
soup a triple springtime treat.
Total: 25 min
Start to Finish: 25 minutes
Servings: 8
1 lb asparagus spears
1/2 cup chopped onion
3 cloves garlic, minced
1 Tbsp 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 tsp ground black pepper
1/4 cup purchased basil pesto (optional)
1/4 cup finely shredded Parmesan cheese
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.
Servings: 8
Nutrition per Serving:
112 Calories, 3g Total Fat, 1g Saturated Fat, 3mg Cholesterol,
488mg Sodium, 16g Carbs, 3g Fiber, 6g Protein
50% Vitamin C, 8% Calcium, 11% Iron
Exchanges: 1/2 Starch, 2 Vegetables, 1/2 Fat
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