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
- 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.
- 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.
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)