Spring Minestrone With Kale and Pasta

By Kay Chun

Updated April 9, 2020

  • Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
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Total Time
20 minutes
Rating
5(2,379)
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

  • ¼ 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 ½-inch pieces (1 ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

61 grams carbs; 15 milligrams cholesterol; 514 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 6 grams fiber; 1620 milligrams sodium; 22 grams protein; 15 grams sugar

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
2,379 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.

kim

I made this according to the recipe and it was amazing! I saw that someone had recommended a squeeze of lemon at the end, and it brightened the flavors so much. Lemon is a must!

5points

It’s the kind of soup that, if there are leftovers, one can add more veggies, add more stock, experiment —more garlic is always good—Food for several days, delish...

Holly A Stovall

I love this recipe as is, but am excited to do a "Greek" version, with dill and feta.

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