Spring Minestrone with Kale and Pasta

Cook Time: 20 minutes Servings: Yield 4 servings Source:

Ingredients

ΒΌ 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 1/2 cups), thinly sliced zucchini or chopped broccoli

1 cup fresh or frozen peas

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

Storebought pesto and grated Parmesan, for serving

Directions

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.

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

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.

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