Spring Minestrone Soup
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
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
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 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. Add artichoke hearts and cook another 5 minutes Add the chickpeas and green peas and cook another 5 minutes.
Add the asparagus and 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 . Serve topped with grated cheese.