Spring Minestrone Soup

Ingredients

• 2 Tablespoons Olive Oil
• 6 whole Green Onions, Chopped, Separate White And Light Green Parts From Green Tops
• 2 cloves Garlic, Minced
• 1 pound Baby Potatoes, Or Yukon Gold Potatoes, Cut Into Desired Size For Soup
• 15 ounces, weight Diced Tomatoes (See My Recipe Box For A Quick Homemade Version)
• 2 cups Vegetable Stock
• 2 cups Chicken Stock
• 1 pinch Salt
• 8 ounces, weight Artichoke Hearts, Roughly Chopped
• 15 ounces, weight Chickpeas (canned And Drained)
• 1 cup Peas, Fresh Or Frozen
• 8 ounces, weight Asparagus, Cut Into 1" Pieces
• 2 cups Greens, Sliced Into Thin Ribbons (I Have Used Both Swiss Chard And Kale, But You Could Also Use Dandelion Greens, Spinach, Arugula, Etc.)
• ¼ cups Pesto (Store-bought Or See My Recipe Box For A Homemade Version)
• Grated Parmesan For Garnish

Preparation Instructions

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.