- 5 large scallions
- 6 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 4 large garlic cloves, sliced
- ½ teaspoon crushed red pepper, plus more for serving
- ½ teaspoon dried dill
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- 2 quarts vegetable broth
- 6 ounces orzo or other small pasta
- 1 pound thin asparagus, trimmed and cut into 1-inch pieces
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 6 ounces fresh sugar snap peas, strings removed, peas cut diagonally into ¾-inch pieces
- 1 cup sweet peas
- 2 ½ cups baby spinach
- Grated Parmesan, for serving (omit for a dairy free, vegan soup)
Cut the white and light green parts of the scallions into thin slices; cut dark green parts into 1-inch pieces. Heat the olive oil in a large saucepan over medium. Add the green onions, yellow onion, garlic, crushed red pepper, dill, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cook, stirring occasionally, until the vegetables are just softened, about 5 minutes. Add the broth and bring to a boil over medium-high heat. Cover the saucepan and reduce the heat to low; cook, undisturbed, until the broth is well flavored, 10 to 15 minutes. Uncover and stir in the remaining ¾ teaspoon salt and ⅛ teaspoon black pepper.
Bring the soup to a simmer over medium-high heat. Add the orzo, and cook, stirring occasionally, 6 minutes. Stir in the asparagus, cannellini beans, sugar snap peas, and sweet peas. Cook, stirring occasionally, until the pasta is al dente and the vegetables are crisp-tender, about 3 minutes. Add the spinach and stir until just wilted, 30 seconds to 1 minute. Serve immediately with additional crushed red pepper and grated cheese.
- Yields: 8-10 servings
- Preparation Time: 40 minutes