Asparagus-Orzo Soup

• 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 or snap 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

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.