Name: Minestrone with Spring Greens
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; 4 ounces pancetta, diced; 1 large onion, chopped; 2 stalks celery, chopped; Kosher salt and freshly ground pepper; 3 cloves garlic, minced; 4 cups low-sodium chicken broth, plus more if needed; 1 small piece Parmesan rind, plus grated Parmesan for topping; 2 cups frozen lima beans, thawed (about 10 ounces); 1/2 small head escarole, chopped (about 6 cups); 1 cup ditalini (about 4 1/2 ounces); 1 bunch asparagus, tough ends trimmed, cut into thin rounds

Directions

Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute.
Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes.
Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan.

Photograph by Andrew Purcell

Minestrone with Spring Greens

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