At the Market | Asparagus + Green Spring Minestrone with ramp pesto

ROSE & IVY Journal At the Market Green Spring Minestrone with Ramp Pesto

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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ROSE & IVY Journal At the Market 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