Spring Minestrone with Kale and Pasta
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Source: The New York Times
- 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
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.
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