Spring Minestrone with Grated Egg Pasta

From Garden to Plate: Delicious Recipes with Homegrown Produce

This bountiful spring vegetable soup boasts a rich, satisfying flavor thanks to a variety of ingredients. The combination of Parmigiano-Reggiano rind and vegetable umami imparts a delicious, salty richness, while the use of curly leaf spinach adds a fresh, vegetal taste that sets it apart from baby spinach. For those who enjoy the savory taste of Parmigiano-Reggiano, it's worth noting that the rinds can be stored in the freezer for several months.

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.