• ¼ cup extra-virgin olive oil
• 2 large shallots or 1 small onion, thinly sliced
• 2 celery stalks, thinly sliced
• Kosher salt and black pepper
• 2 tablespoons minced fresh ginger (optional)
• 2 tablespoons minced garlic
• 2 quarts low-sodium chicken or vegetable stock
• 1 cup ditalini or other small shaped pasta (about 5 ounces)
• 8 ounces asparagus, trimmed and sliced into ½-inch pieces (1 ½ cups), thinly sliced zucchini or chopped broccoli
• 1 cup fresh or frozen peas
• 5 ounces baby kale, baby spinach or torn spinach (about 4 cups)

Step 1
In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.

Step 2
Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.

Step 3
Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.