Spring Green Minestrone recipe

For 4 servings:
1 cup spelt orzo uncooked
1 tbsp olive oil
2 large shallots sliced
4 garlic cloves minced
1 inch fresh ginger grated
2 liters chicken stock or veggie stock
1 cup fresh or frozen green peas
8 oz green asparagus cut in pieces
1 zucchini finely sliced
4 cups baby kale or spinach chopped
1/4 tsp sea salt
cracked black pepper
4 tbsp pesto
1 lemon juiced
fresh grated parmesan

INSTRUCTIONS

Cook the Orzo as per package instructions. In a sperate pot, prepare the chicken stock if needed. Set those 2 aside.
In a large pot, heat the olive oil, add the shallots and cook on medium, 5 min, until soften. Then add the garlic and ginger. Cook for 2 minutes. Add the stock and bring to a simmer.
Add the peas, asparagus and zucchini. Simmer until tender, about 5 to 7 minutes. Add the kale last and turn off the heat. Season to taste with salt and pepper.
Serve in bowls with the cooked orzo, 1 Tbsp pesto in each bowls, a squeeze of lemon juice and grated parmesan.
NOTES
This soup can be enjoyed cold. You can add proteins like chicken, shrimps, tofu or hard boiled eggs.
You can omit the orzo or replace it with another small pasta such as Bonnetti or even cannellini beans. We prefer to cook the pasta separately to keep it firm and not risking to overcook the pasta or the vegetables!