Spring Vegetable Orzo Soup
A light brothy soup studded with orzo, tender asparagus, peas, and baby spinach.
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Cooking tools:
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Ladle
- Mixing bowl
- Spoon
- Grater
- Citrus press
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 1 cup orzo pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 3 cups baby spinach, roughly chopped
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, plus more for serving
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