Spring Minestrone Soup

• 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.)
• 1/4 cups Pesto (Store-bought Or See My Recipe Box For A Homemade Version)
• Grated Parmesan For Garnish

1. In a large pot, heat the oil on medium-high heat. Add the white parts of the green onion and the garlic and saute for 1 minute.
2. 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.
3. Add the artichoke hearts, cover and simmer for 5 minutes. Add the chickpeas and green peas, cover again, and cook 5 minutes more.
4. 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.
5. Turn off the heat and stir in the pesto. Top each serving with freshly grated Parmesan.
6. Happy spring cookin'!
7. This is an adaptation of Simply Recipe's Spring Minestrone Soup.

olive oil, green onions, garlic, potatoes, tomatoes, vegetable stock, chicken, salt, hearts, weight chickpeas, could, ubc

Taken from tastykitchen.com/recipes/soups/spring-minestrone-soup/ (may not work)