Spring Chicken Soup

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.