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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

Italian20 minmedium4 servings
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Spring Minestrone With Kale and Pasta

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 large shallots or 1 small onion, thinly slice d
  • 2 celery stalk s, thinly slice d
  • Kosher salt and black pepper
  • 2 tablespoon sminced fresh ginger (optional)
  • 2 tablespoon sminced garlic
  • 2 quart slow-sodium chicken or vegetable stock
  • 1 cup ditalini or other small shaped pasta (about 5 ounce s)
  • 8 ounce sasparagus, trimmed and slice d into 1/2-inch piece s (\1 1/2 cup s), thinly slice d zucchini or chopped broccoli
  • 1 cup fresh or frozen peas
  • 5 ounce sbaby kale, baby spinach or torn spinach (about 4 cup s)
  • Storebought pesto and grated Parmesan, for serving

Instructions

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

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.