Spring means really fresh greens! You think it’s not time for soup? Maybe not today, but you well know that spring as its chilly nights! And, you can also enjoy this amazing soup cold, for a refreshing lunch!
It’s easy, quick to make an so fragrant! Highly customizable, you can add proteins to it (chicken, shrimps, hard boiled eggs or tofu). Swap the orzo (although it’s delicious and firmer than regular pasta) for small size pasta, rice or cannelloni beans! Serve on its on or with bread crostini.
Add the add-ons at the end are all optional, but each add another layer of fresh fragrance to this wonderful dish!
Cook the Orzo as per package instructions. In a sperate pot, prepare the chicken stock if needed. Set those 2 aside.
In a large pot, heat the olive oil, add the shallots and cook on medium, 5 min, until soften. Then add the garlic and ginger. Cook for 2 minutes. Add the stock and bring to a simmer.
Add the peas, asparagus and zucchini. Simmer until tender, about 5 to 7 minutes. Add the kale last and turn off the heat. Season to taste with salt and pepper.
Serve in bowls with the cooked orzo, 1 Tbsp pesto in each bowls, a squeeze of lemon juice and grated parmesan.
Recipe Note
This soup can be enjoyed cold. You can add proteins like chicken, shrimps, tofu or hard boiled eggs.
You can omit the orzo or replace it with another small pasta such as Bonnetti or even cannellini beans. We prefer to cook the pasta separately to keep it firm and not risking to overcook the pasta or the vegetables!
