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Spring Minestrone with Kale and Pasta

Spring Minestrone with Kale and Pasta

  • Author: Crystal
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A bright, spring-inspired minestrone bursting with fresh vegetables, tender pasta, and vibrant kale. This comforting bowl features a light broth infused with garlic, ginger, and aromatic herbs, finished with a swirl of store‑bought pesto and a sprinkle of Parmesan. Perfect for a light lunch or a cozy dinner, this recipe celebrates seasonal produce and delivers warm, soothing flavors that are both nutritious and satisfying.

Ingredients

Scale
  • ¼ cup extra‑virgin olive oil
  • 2 large shallots or 1 small onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 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 (1½ 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)
  • Store‑bought pesto, for serving
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the shallots and celery, sauté until softened, about 5 minutes.
  2. Stir in the ginger (if using) and garlic, cooking for 30 seconds until fragrant.
  3. Add the stock and bring to a gentle simmer.
  4. Introduce the ditalini pasta and cook according to package directions until al dente.
  5. Add the asparagus, zucchini or broccoli, and peas; cook for another 5 minutes.
  6. Stir in the kale and cook until wilted, about 2 minutes.
  7. Season with salt and pepper to taste, then remove from heat.
  8. Ladle the soup into bowls and top each serving with a spoonful of pesto and a sprinkle of grated Parmesan.

Notes

For a heartier version, add a can of white beans for extra protein. Substitute gluten‑free pasta to make the dish gluten‑free. Leftovers store well in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave. The soup freezes nicely for up to 3 months—just omit the pasta when freezing and add fresh cooked pasta when reheating.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: B
  • Method: Simmer
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 8 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Protein: 12 g
  • Cholesterol: 10 mg

Keywords: spring, minestrone, pasta, vegetables, comfort food

Find it online: https://crystalrecipes.com/spring-minestrone-with-kale-and-pasta/