Zuppa di Asparagi e Carciofi

As spring comes it might feel like it is getting too warm for soup but this is very light.

2 cups asparagus cut into 1 inch pieces
1 14 oz can artichoke heart drained & chopped
6 oz baby spinach chopped
1 cup pastina (Barilla makes it)
64 ounces chicken broth
1/2 cup shallots chopped
1/4 cup olive oil
2 roma tomatoes chopped
2 cups water
salt & 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