Cooked - Spring Minestrone With Kale And Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spring Minestrone With Kale And Pasta

4.0

¼ 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 ½-inch pieces (1 ½ 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

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.
Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
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.
Divide soup among bowls. Swirl in some pesto and top with Parmesan.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions📆Everyday🌸Spring

Season🌸Spring

DifficultyEasy ⏰ 30m

Created 107 weeks ago

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