SPRING MINESTRONE WITH KALE AND PASTA

Spring Minestrone With Kale and Pasta image

Number Of Ingredients 12

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1/4 cup extra-virgin olive oil
2 bunch large shallots or 1 small onion, thinly sliced
2 stalks celery stalks, thinly sliced
1 dashes Kosher salt and black pepper
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 quarts chicken or vegetable stock
1 cup ditalini or other small shaped pasta
1 1/2 cups asparagus, trimmed and sliced into 1/2-inch pieces
1 cup fresh or frozen peas
4 cups baby kale, baby spinach or torn spinach
1 scoops pesto and grated Parmesan, for serving

Steps:

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.