At the Market | Asparagus + 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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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