The unseasonably cooler weather has made me have to rethink the ways to incorporate produce that is popping up at the market, like asparagus. I particularly love it grilled and drizzled with olive oil and lemon. However, the great rain that took place over the course of 10 days induced a spring soup that was so delicious I wish I still had some left over. I love minestrone soup, so I opted for a seasonal rendition that included asparagus, dandelion greens and dolloped with ramp pesto. This is a great idea for a crowd or for leftovers throughout the week!
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SPRING GREEN MINESTRONE WITH RAMP PESTO
1 large oninion, diced
3 cloves of garlic, minced
8 cups broth, chicken or vegetable, recipe here
1 can cannelini beans
3 medium potatoes, yukon or red
1 bunch parsley, roughly chopped
1 bunch dandelion green, or preferred green like kale or spinach
1 pound asparagus, chopped, tough end discarded
1 cup pasta
Ramp Pesto, or regular pesto
Parmigiano Reggiano, for garnish
Directions: Place a drizzle of olive oil in a soup pot. Add onion, garlic and a pinch of salt and pepper. Cook until transulcent. Add broth, beans, potatoes and parsley. Cook until potatoes are almost tender enough to eat. Add greens, asparagus, 1 cup of pasta, and a handful of chopped parsley . Cook until tender. Add a dollop of pesto and cheese before serving.
Styling & Photography by Alison