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Asparagus and Artichoke Soup (Zuppa di Asparagi e Carciofi)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: Umbria

Wine pairing: Red

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Ingredients

1 cupBARILLA Pastina
8 ouncesasparagus, cut in 1-inch pieces (about 2 cups)
1 can (14 ounces)artichoke hearts, drained and chopped
1 package ( 6 ounces)baby spinach, chopped
1 can (64 ounces)chicken broth
1/2 cupchopped shallots
1/4 cupextra virgin olive oil
2plum tomatoes, cut into 1-inch pieces
1 teaspoonsalt
2 cupswater
1 cupfreshly grated Parmigiano cheese
1/4 teaspoonfreshly ground black pepper


HEAT oil in 8-quart stock pot over medium heat. Add shallots; sauté 4 minutes or until tender, stirring occasionally.
ADD broth and water; bring to boil. Stir in tomatoes and Pastina; cook 3 minutes.
ADD artichokes, asparagus, and spinach; continue cooking 3 minutes, stirring occasionally.
REMOVE from heat. Add cheese and stir until cheese is melted. Stir in salt and pepper



Substitute onion for shallots.


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