Spring Minestrone Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 medium green onions
- 2 large cloves garlic
- 1 pound baby potatoes
- 1 (15- ounce) can diced tomatoes
- 4 cups vegetable stock
- 1/4 teaspoon salt
- 1/2 pound artichoke hearts
- 15 ounce chickpeas
- 1 cup peas
- 1/2 pound asparagus
- 2 cups greens
- cup pesto
- Grated parmesan
- 1 teaspoon black pepper
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Instructions
- Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions.,Scrub potatoes and cut them into 1-inch chunks. Either trim fresh artichokes down to their hearts and chop the hearts (see How to Trim Artichokes) or chop up defrosted frozen artichoke hearts.
- In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and sauté for 1 minute.,Add the potatoes, and cook 1 minute more.
- Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock.,Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.
- and cook another 5 minutes
- and cook another 5 minutes.
- Add the asparagus and artichoke hearts (if using frozen artichoke hearts). Cook 2 minutes.,Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.
- Turn off the heat and stir in the pesto. Add black pepper and more salt to taste (depending on how salty your stock is, you may need to add 1 to 2 teaspoons of salt).,Serve topped with grated cheese.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original