Spring Minestrone with Grated Egg Pasta


A rind of Parmigiano-Reggiano lends rich umami flavor and luscious body to this fresh spring vegetable soup filled with tender grattini pasta.

Spring Minestrone with Grated Egg Pasta

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Active Time:
30 mins
Total Time:
50 mins
4 to 6

Multiple ingredients in this bountiful spring vegetable soup give it a deep, satisfying flavor. The Parmigiano-Reggiano rind and vegetable umami both contribute a delicious, salty richness, while curly leaf spinach maintains a fresh, vegetal taste that you can’t get from baby spinach. Parmigiano-Reggiano rinds will last for months in the freezer, so save them whenever you buy wedges of cheese.


  • 3 spring onions or 5 large scallions

  • 6 tablespoons extra-virgin olive oil

  • 1 medium (10-ounce) leek, sliced into 1/2-inch-thick rounds (about 1 cup)

  • 4 large garlic cloves, sliced (about 3 tablespoons)

  • 1/2 teaspoon crushed red pepper, plus more for serving

  • 1 teaspoon kosher salt, divided

  • 1/4 teaspoon black pepper, divided

  • 2 quarts lower-sodium vegetable broth or chicken broth

  • 1 (4-ounce) Parmigiano-Reggiano cheese rind, plus grated Parmigiano-Reggiano, for serving

  • 1 tablespoon vegetable umami seasoning sauce (such as Yondu) (see Note) or coconut aminos

  • 6 ounces Grattini (Grated Egg Pasta) (see Note)

  • 1 pound thin asparagus, trimmed and cut into 1-inch pieces (about 3 cups)

  • 1  (15-ounce) can cannellini beans, drained and rinsed 

  • 6 ounces fresh sugar snap peas, strings removed, peas cut diagonally into 3/4-inch pieces (about 1 1/4 cups)

  • 1 cup sweet peas

  • 2 1/2 cups fresh curly leaf spinach (about 2 1/2 ounces)

  • 1/4 cup loosely packed fresh dill fronds


  1. Cut white and light green parts of spring onions or scallions into thin slices; cut dark green parts into 1-inch pieces. Heat olive oil in a large saucepan over medium. Add onions, leek, garlic, crushed red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until vegetables are just softened, about 5 minutes. Add broth, cheese rind, and vegetable umami seasoning; bring to a boil over medium-high. Cover and reduce heat to low; cook, undisturbed, until broth is well flavored, 20 to 30 minutes. Uncover and remove cheese rind. Stir in remaining 3/4 teaspoon salt and remaining 1/8 teaspoon black pepper.

  2. Bring broth to a simmer over medium-high. Add grattini, and cook, stirring occasionally, 2 minutes. Stir in asparagus, cannellini beans, sugar snap peas, and sweet peas. Cook, stirring occasionally, until pasta is al dente and vegetables are crisp-tender, about 3 minutes. Add spinach, and stir until just wilted, 30 seconds to 1 minute. Sprinkle evenly with dill; serve immediately with additional crushed red pepper and grated cheese.


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