Spring-Time Soup

For me, spring is a hard season to cook for - in winter, there's comfort food, in the fall there's everything apple or pumpkin based, and in the summer, I want a light menu with all things fruit and vegetables.  Spring is a sort of in-between for me - although I'm over casseroles and heavy dishes I'm still wanting something a little lighter that keep keep me warm on a chilly evening and leave me feeling full.   When I was flipping through my Moosewood cookbook, I found a soup that met every requirement I was looking for in a recipe that night - it was warm, healthy, and comforting.  And when I made it, it didn't disappoint - the flavor was incredible and the combination of vegetables made for a delicious medley.    Below is the recipe - I halved it and my only complaint was that there were a few too many noodles.  A little chicken added to the recipe would also be delicious.

Ingredients:

2 garlic cloves, minced
1 cup chopped onions
1 small carrot, peeled & minced
1 celery stalk, minced
1 teaspoon dried thyme (1 tablespoon fresh)
1 teaspoon dried basil (1 tablespoon fresh)
1/4 cup of water
6 cups basic vegetable stock
3 fresh or canned plum tomatoes, chopped
1 1/2 cups fresh or frozen lima beans
1 pound fresh asparagus,cut into 1 inch lengths
1/4 cup spaghetti broken into 2 inch lengths
1 teaspoon salt
1 tablespoon fresh lemon juice
1 1/2 cups frozen or fresh green peas

Directions:

In a covered soup pan on low heat, cook the garlic, onions, carrots, celery, thyme and basil in the water until the vegetables have softened, about 10 minutes.  Add the vegetable stock or broth and the tomatoes and bring to a boil.  Add the lima beans and asparagus and return to a boil.  Stir in the spaghetti and cook until al dente.  Add the salt, lemon juice, and peas and cook for about five more minutes.  Serve hot.