Name: Spring Minestrone with Grated Egg Pasta
Total time: 50 min
Ingredients: 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

Spring Minestrone with Grated Egg Pasta

4.0

(1)

1 Review

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

Justin Chapple

Published on February 21, 2023

Spring Minestrone with Grated Egg Pasta — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Active Time:

30 mins

Total Time:

50 mins

Servings:

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.

Ingredients

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

Directions

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.
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.

Note

Get the Recipe: Grattini (Grated Egg Pasta)