This is one of the BEST new recipes that I have made in a long time and is PERFECT for spring! I was planning to feature a different meal this week but had to get this one out before the summer. I paired the soup with some crusty french bread, ate two full bowls and was completely satisfied. Enjoy!
Serves 4
⭐️⭐️⭐️⭐️
(Recipe by Kay Chun from New York Times Cooking)
INGREDIENTS
1⁄4 cup olive oil
2 large shallots, thinly sliced
2 celery stalks, thinly sliced
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 quarts vegetable stock
1 cup ditalini or other small shaped pasta
8 ounces asparagus, trimmed and sliced (about 1 1/2 cups)
1 cup fresh or frozen peas
4 cups of baby kale or baby spinach or torn spinach (I used spinach)
Store bought pesto and grated parmesan for serving
PREPARATION
Step 1
In a heavy soup pot or Dutch oven, heat the oil over medium heat. Add shallots and celery and season with salt and pepper. Cook, stirring until softened, about 5 minutes.
Step 2
Add the ginger 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 or spinach and season with salt and pepper.
Step 4
Divide among bowls. Swirl in some pesto and top with parmesan.
Note: I added a can of Cannellini Beans for some added protein
Rating System
⭐️⭐️⭐️⭐️⭐️ Vegetarian with no or minimal processed ingredients.
⭐️⭐️⭐️⭐️ Vegetarian with some processed ingredients
⭐️⭐️⭐️ Meat or Seafood with no or minimal processed ingredients
⭐️⭐️ Meat or Seafood with processed ingredients
⭐️ Dessert
This looks DELICIOUS!!! I'm a huge soup fanatic, especially in winter. Rarely do I make soup in summer but this one seems like it's worth a try!
It's totally worth a try! I made it on a 65 degree rainy day last week and it hit the spot! Of course the temps have risen to the 80s since I scheduled this post. 🤷♀️ This is a quintessential spring dish! I hope you like it.