Spring Minestrone With Kale and Pasta

Name: Spring Minestrone With Kale and Pasta
Total time: 20 min
Ingredients: 1/4 cup extra-virgin olive oil; 2 large shallots or 1 small onion, thinly sliced; 2 celery stalks, thinly sliced; Kosher salt and black pepper; 2 tablespoons minced fresh ginger (optional); 2 tablespoons minced garlic; 2 quarts low-sodium chicken or vegetable stock; 1 cup ditalini or other small shaped pasta (about 5 ounces); 8 ounces asparagus, trimmed and sliced into 1/2-inch pieces (1 1/2 cups), thinly sliced zucchini or chopped broccoli; 1 cup fresh or frozen peas; 5 ounces baby kale, baby spinach or torn spinach (about 4 cups); Storebought pesto and grated Parmesan, for serving

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Total: 20 minutes

Servings: 4

Author : Kay Chun

asparagus celery ginger

Instructions

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Step 1

In 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 2

Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.

Step 3

Stir 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 4

Divide soup among bowls. Swirl in some pesto and top with Parmesan.

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