Spring Minestrone Soup

In a large pot, heat the oil on medium-high heat. Add the white parts of the green onion and the garlic and sauté for 1 minute.

Add the potatoes, stir to combine and cook 1 minute. Add the diced tomatoes with their liquid, the vegetable stock and chicken stock. Add salt to taste, bring to a simmer then lower to medium-low heat, cover and simmer for 10 minutes.

Add the artichoke hearts, cover and simmer for 5 minutes. Add the chickpeas and green peas, cover again, and cook 5 minutes more.

Add the asparagus. Cook, uncovered, 2 minutes. Add the greens and the green parts of the onions. Stir well to combine and cook 1 minute.

Turn off the heat and stir in the pesto. Top each serving with freshly grated Parmesan.

Happy spring cookin’!

This is an adaptation of Simply Recipe’s Spring Minestrone Soup.