Spring Minestrone With Kale and Pasta Recipe - NYT Cooking

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.

1. 1/4 cup extra-virgin olive oil
2. 2 large shallots or 1 small onion, thinly sliced
3. 2 celery stalks, thinly sliced
4. Kosher salt and black pepper
5. 2 tablespoons minced fresh ginger (optional)
6. 2 tablespoons minced garlic
7. 2 quarts low-sodium chicken or vegetable stock
8. 1 cup ditalini or other small shaped pasta (about 5 ounces)
9. 8 ounces asparagus, trimmed and sliced into 1/2-inch pieces (1 1/2 cups), thinly sliced zucchini or chopped broccoli
10. 1 cup fresh or frozen peas
11. 5 ounces baby kale, baby spinach or torn spinach (about 4 cups)
12. Storebought pesto and grated Parmesan, for serving

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. Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
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. Divide soup among bowls. Swirl in some pesto and top with Parmesan.