Spring Vegetable Chicken Soup

I saw this recipe on How Sweet and wanted to try it out since we had been having such rainy weather lately!  Well this week things have changed and we're up to 90 degrees...but last week this soup was the perfect thing.  If you love spring veggies and want an easy healthy dinner this is the perfect thing.

2 slices of bacon, chopped
1 medium onion, chopped
1 1/2 cup sliced mushrooms, roughly chopped
1/4 teaspoon sea salt
1/2 teaspoon black pepper
3 cloves of garlic, minced
4 cups raw spinach
2 carrots, peeled and chopped
12 asparagus spears, chopped into 1 1/2 inch pieces
2 boneless, skinless chicken breasts, cooked and shredded
1 15-ounce can of cannellini beans, drained and rinsed
6 cups low-sodium chicken stock
1 1/4 cups ditalini pasta (or another short/small pasta)
the zest of half a lime
1/3 cup parmesan or romano cheese, grated
for garnish: fresh cilantro, grated romano cheese, avocado, green onions, fresh baguette slices or croutons
Heat a large saucepan over medium heat and add chopped bacon. Cook under fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and let drain on a paper towel. Add onions and mushrooms to the pot and cook for 5 minutes, stirring occasionally. Add in garlic, carrots and asparagus and cook for 5 minutes more. Add in salt, pepper and spinach and cook for 2-3 minutes.
Add in shredded chicken, beans, and chicken broth. Pour in pasta and bring soup to a simmer. Simmer for 15 minutes, then reduce heat to low. Stir in lime zest and cheese.
Serve hot with additional cheese, avocado, lots of cilantro and green onions. Add a toasted baguette on the side.
Note: feel free to add additional stock/water if desired. This recipe produces a soup with just a little broth; if you prefer more, add an additional 2 cups or so.

veggies ready to go

i actually just used two 32 ounce containers of chicken stock and it was plenty

and i served it with croissants