Springtime Soup

• 1 small zucchini, diced (optional)
• 4 ounces fresh peas (optional)
• 12 lemon, juice of
• 1 lb fresh asparagus
• 12 cup onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 6 cups chicken broth or 6 cups vegetable broth
• 12 cup orzo pasta or 12 cup shell pasta
• 3 cups snow pea pods
• 6 cups spinach, torn
• 12 teaspoon pepper
• 14 cup pesto sauce (optional)
• 12 cup parmesan cheese (optional)
• 14 cup diced tomato (optional)
• lemon thyme
• oregano

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

zucchini, fresh peas, lemon, fresh asparagus, onion, garlic, olive oil, chicken broth, orzo pasta, snow pea, spinach, pepper, pesto sauce, parmesan cheese, tomato, lemon thyme, oregano

Taken from www.food.com/recipe/springtime-soup-148075 (may not work)