Spring Minestrone With Kale and Pasta

By Kay Chun

Updated April 10, 2020

Spring Minestrone With Kale and Pasta
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
20 minutes
Rating
5(1,901)
Comments
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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. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.

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Ingredients

Yield:4 servings
  • ¼cup extra-virgin olive oil
  • 2large shallots or 1 small onion, thinly sliced
  • 2celery stalks, thinly sliced
  • Kosher salt and black pepper
  • 2tablespoons minced fresh ginger (optional)
  • 2tablespoons minced garlic
  • 2quarts low-sodium chicken or vegetable stock
  • 1cup ditalini or other small shaped pasta (about 5 ounces)
  • 8ounces asparagus, trimmed and sliced into ½-inch pieces (1½ cups), thinly sliced zucchini or chopped broccoli
  • 1cup fresh or frozen peas
  • 5ounces baby kale, baby spinach or torn spinach (about 4 cups)
  • Storebought pesto and grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

514 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 61 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 22 grams protein; 1620 milligrams sodium

Note: 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.

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Preparation

  1. Step 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. Step 2

    Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.

  3. Step 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. Step 4

    Divide soup among bowls. Swirl in some pesto and top with Parmesan.

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Ratings

5 out of 5
1,901 user ratings
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Comments

lisa

I added cannellini beans, did not use ginger, and squeezed a good amount of lemon juice into the soup. The lemon really made the spring vegetables pop. Delicious! I will definitely make this soup again.

Nicole

Consider adding edamame in place of peas to boost the protein content of this delicious soup.

janisani

very fresh and flavorful! I cooked the pasta separately and added to each serving, because I didn't want it to absorb all the liquid in the leftovers. I had mature kale, so I added in step 2 with the broth - cooked till tender before adding asparagus and peas.

Jai

I think ginger is out of place here. Let lemon juice add the kick.

Chloe

It's a great base for any spring veggies soup! I removed the pasta to make it a light diner, and added chickpeas. Another time I added zucchini and mint.

Judy Silverberg

Didn’t have any celery or peas to add but it was still delicious!!! I did add a splash of lemon juice! So good!!!!

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