Spring Minestrone With Kale and Pasta

By Kay Chun

Updated April 9, 2020

Spring Minestrone With Kale and Pasta
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
20 minutes
Rating
5(2,312)
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
2,312 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.

Sue

It's March and I'm Still in my house I must depart My thirst to douse. What thirst, you grouse? My thirst for soup! Veggies once Veggies twice Cooking veggies and ... orzo Apologies to Maurice Sendak, but his was one of my favorite poems to read to my kids when they were young, and I haven't been able to get it out of my head as I cook this delightful Spring soup with the only small pasta I had to hand.

Mother Pucker

Did the version with zucchini and broccoli. Didn't use pesto. It was very good. Will make it again.

Lori

Nice subtle flavors as written. Serve with a drizzle of Trader Joe's Yuzu Hot Sauce = PERFECTION.

Michelle

I used spinach instead of kale because kale is a hardy winter vegetable and I want what the name of the recipe promises: A spring minestrone! (I'm also really tired of kale. There are so many leafy greens; try amaranth or sweet potato greens if you can find them at your farmers market.) I used elbow pasta because and would use again. Yes on the ginger, as well as the pesto to finish.

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