Spring Minestrone with Grated Egg Pasta

foodandwine.com

Alicia Greco

3 spring onions or 5 large scallions

6 tablespoons extra-virgin olive oil

1 medium (10-ounce) leek, sliced into ½-inch-thick rounds (about 1 cup)

4 large garlic cloves, sliced (about 3 tablespoons)

½ teaspoon crushed red pepper, plus more for serving

1 teaspoon kosher salt, divided

¼ 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 ¾-inch pieces (about 1 ¼ cups)

1 cup sweet peas

2 ½ cups fresh curly leaf spinach (about 2 ½ ounces)

¼ cup loosely packed fresh dill fronds

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer