Spring Minestrone With Kale and Pasta
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
- Step 2
Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
- 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.
- Step 4
Divide soup among bowls. Swirl in some pesto and top with Parmesan.
Private Notes
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Cooking Notes
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.
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.
Yum!
Stuck with the recipe but subbed quinoa for the pasta because I was all out. Go big on the ginger and garlic-yum!
Ellen
I made this today pretty much as directed. I had a cup of cooked chickpeas so I added that towards the end. I also threw in a Parmesan rind to the broth at the beginning. To finish I added a generous cup of chopped dill, celery leaves and parsley and finished with the juice of half a lemon. It was fabulous.
Claire
Made this for dinner tonight. Included the ginger, adding crushed red pepper at same time, and threw in a Parmesan rind with pasta. Also added a few chopped carrots with onions/celery to add a splash of color. Had baby spinach on hand. Nice depth of flavor. Will definitely make again!
Meghan
So good! Use the ginger. Try it with asparagus and pesto. Allow WAY MORE than 20 minutes.
Karlita
Anybody ever use drained canned peas in such a recipe? Currently the only kind of peas I have on hand! May be reporting back...
Tim
If one were to throw caution to the wind and recklessly add a whole pound of orzo, one will find that one's "soup" has instead become a rather firm pasta dish. Flavor was still nice!
Barbara H
Made this tonight with baby spinach and used the ginger. The ginger gave the soup some welcome aromatics, even though it’s not traditional for minestrone. Added a little hot sauce for zip. Will definitely make again, but with more salt.
Susan
My kids turned up their noses initially but gobbled it up in the end. I followed the advice of another commenter and added white beans and lemon juice. Followed the rest of the recipe - loved the ginger. Great soup for a rainy spring evening!
AKC
I didn't have any pesto, but I had Green Goddess Dip from Melissa Clark containing basil, cilantro, and kale. So that topped my version of simmered orzo, greens, peas and asparagus. Delicious! Spring dish for a chilly day.
Becky T.
This was fantastic! I didn’t have any spinach or kale so I used arugula. I also added Italian sausage. The soup was a big hit with my family, including my one picky eater.
Dina Gattina
Next time will make a broth with asparagus ends and use that as the broth, increase the peas and asparagus and reduce the kale to no more than two cups, maybe less. Good soup, but kale was too dominant for a true spring soup. (and I say this as a kale-lover)
Stephanie
This is head-slapping, lip-smacking soup. I squeezed lemon juice instead of store bought pesto (which is what? I've never had an edible store bought pesto. If there are good ones, lay it on me!) and as someone suggested threw in some cannelini beans. Easy, clean up the veggie drawer, and delicious. A snow drift of Parm-Regg made the meat man settle down too.
rosa
Chickpeas instead of peas. Added coriander Sautéed veggies and ceci.. before adding broth. Orzo.
rosa
Chickpeas instead of peas. Added coriander w garlic and ginger. Sautéed veggies and ceci before adding 4 cups broth. Butterrrrrr
perfect lunch or dinner
I made homemade chicken stock, added canned chicken peas for protein and bought a spicy pesto to give it a kick. I may have added a little more of every ingredient as I need a heartier meal - it turned out excellent!
Nancy
Great healthy recipe. I added a Parmesan rind while cooking the broth. Made for work lunches, so added a can of cannellini beans with the peas and asparagus and put in a couple cubes of pesto from the freezer. Also used more kale so added another quart of broth. Great way to get your green. Thanks, Kay Chun!
Jon P in MA
Had "adult" kale and used as suggested in comments. Lotsa ginger is good. Chickpeas instead of pasta is good. Added some alleppo pepper and schrirracha for depth and a bit of warmth. Yum. Sum is greater than the ingredients would suggest.
Ellen
I’m so glad I found this recipe again. I made it with fresh asparagus, spinach, celery, ditalini and spring onions. I didn’t have peas, but I had some prepared chickpeas, so I added those along with some fresh dill, celery leaves, and a good squeeze of lemon at the end. It really needs the acid for brightness. If you don’t have peas a can of white beans works great.
Becky
Yum! We used both broccoli and asparagus and stirred in the juice of one lemon at the end. Also only had frozen spinach handy, so swapped that in for fresh, but it worked great. Delicious and springy!
Marilyn
I had my doubts about the ginger but so glad I used it. This is a terrific soup! I left the pasta out and ate it with bread.
Darcey
Very versatile. Didn’t have kale, asparagus or shallot. So I made this with a leek, broccolini and Swiss chard that I had on hand. Added some sautéed mushrooms. Was absolutely delicious.
Melissa
I made this with dried navy beans that were not soaked and it turned out great.
DarrylK in San Francisco
One of the absolute best recipes I’ve made from any cookbook/ website, and I’ve made a lot over the past thirty years of cooking! Cut the asparagus small (as directed) and both the peas and asparagus will POP with freshness. I went big on ginger and garlic with great results. My whole family loves this. I’ve made it twice (once with orzo and once with a more indicated pasta), and both times it was excellent. It will become a regular.
barb
This is the soup Cindy Ayers brought. It is great. Important to use duralumin and not orzo
Elise
I used beans instead of pasta to make it more diabetic friendly. I also added a good amount of Chardonnay (Ina does this in her winter minestrone), and the acid from the wine was a welcome addition. The ginger does add something, so definitely include it! Topped with parsley and parmesan cheese.
NancyH
Found this recipe and made it as written with chicken broth. Fabulous, you should feature this, absolutely delicious.
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