Spring Minestrone Soup

Ingredients

• 2 Tbsp olive oil
• 6 green onions
• 2 green garlic stalks, or 2 large garlic cloves
• 1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks
• 1 15-ounce can of diced tomatoes
• 4 cups vegetable stock or chicken stock
• Salt
• 1/2 pound artichoke hearts , chopped roughly
• 1 15-ounce can of chickpeas , rinsed and drained
• 1 cup peas
• 1/2 pound asparagus, cut into 1-inch chunks
• 2 cups greens , sliced into thin ribbons
• Up to 1/4 cup pesto
• Grated parmesan or pecorino cheese for garnish
• 1 teaspoon black pepper

Directions

1. Chop the green onions and green garlic, keeping the white and pale green pieces separate from the darker green tops. If you are working with regular garlic cloves instead, add them to the pile with the white parts of the green onions.
2. Give the potatoes a good scrub, then cut them into 1-inch chunks. If your artichokes are fresh, trim them down to the hearts and chop those; if they are frozen, chop them once they have defrosted.
3. Set a large pot over medium-high heat and warm the olive oil for 1 minute. Add the white parts of the green onions and the garlic, then cook for 1 minute, stirring so they soften without taking on too much color.
4. Stir in the potatoes and let them cook for 1 minute more.
5. Pour in the diced tomatoes with their juices, then add the quart of vegetable or chicken stock. Bring the pot to a simmer, season with salt to taste, cover it, and let it cook over medium-low heat for 10 minutes.
6. If you are using fresh artichoke hearts, add them now and cook for another 5 minutes.
7. Add the chickpeas and green peas, then continue cooking for another 5 minutes.
8. Stir in the asparagus and, if you are using frozen artichoke hearts, add those too. Cook for 2 minutes.
9. Add the greens, along with the green tops from the green onions and green garlic, if you are using them. Stir everything together and cook for 1 minute.
10. Take the pot off the heat and stir in the pesto. Season with black pepper and more salt to taste; depending on your stock, you may need 1 to 2 teaspoons of salt.
11. Serve with grated cheese on top.