Best Springtime Minestrone Recipes

Spring Minestrone With Kale and Pasta image

Provided by Kay Chun

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/4 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 1/2-inch pieces (1 1/2 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

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.

Spring Green Minestrone Soup image

Provided by Geoffrey Zakarian

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 19

Two 15-ounce cans butter beans or large white Italian beans, drained
1/4 cup extra-virgin olive oil
2 leeks, white parts only, sliced and washed thoroughly
2 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
2 quarts (8 cups) vegetable or chicken stock
1 cup ditalini pasta
1 cup frozen pearl onions, defrosted and sliced in half
1/2 cup canned chopped tomatoes
8 ounces haricot vert or green beans, cut into thirds
4 cups baby spinach
1 cup fresh or frozen peas (defrosted if frozen)
1 cup fresh parsley, chopped
1 cup pesto
1 cup thinly sliced radishes
1 bunch fresh cilantro, leaves picked
1 cup sliced scallions
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan

Steps:

For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.