Spring Minestrone with Kale and Pasta

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Source: The New York Times

Spring Minestrone with Kale and Pasta


  • 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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