Spring Minestrone With Kale and Pasta
This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.
- Serves: 4 persons
- ¼cup extra-virgin olive oil
- 2large shallots or 1 small onion, thinly sliced
- 2celery stalks, thinly sliced
- Kosher salt and black pepper
- 2tablespoons minced fresh ginger (optional)
- 2tablespoons minced garlic
- 2quarts low-sodium chicken or vegetable stock
- 1cup ditalini or other small shaped pasta (about 5 ounces)
- 8ounces asparagus, trimmed and sliced into 1/2-inch pieces (1 1/2 cups), thinly sliced zucchini or chopped broccoli
- 1cup fresh or frozen peas
- 5ounces baby kale, baby spinach or torn spinach (about 4 cups)
- Storebought pesto and grated Parmesan, for serving
Step 1In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Step 2Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
Step 3Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
Step 4Divide soup among bowls. Swirl in some pesto and top with Parmesan.