Spring Minestrone with Kale and Pasta



0 made it | 0 reviews | 0 photos
Source: The New York Times


Serves
4
Prep
10
Cook
20
Spring Minestrone with Kale and Pasta

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 (1.5 cups), or thinly sliced zucchini or chopped broccoli

  • 1 cup fresh or frozen peas

  • 5 ounces baby kale, baby spinach, or torn spinach or kale (about 4 cups)

  • pesto and grated parmesan, for serving


Directions


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. 


Share!



Reviews 0



No reviews yet! Will you be the first?




Get the Apps!

App Store Get it on Google Play
Follow us!



Gift Certificates

Looking for that perfect gift?


We Love Local

Are you a local artisan or farmer? Get in Touch!

Prudent Produce

515-367-0302
[email protected]


12806 NE 64th Street
Elkhart, IA 50073


Produce Delivery Software by Kiva Logic
iPhone is a trademark of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Android is a trademark of Google Inc.



Loading