Spring Vegetables Stew

• 1 1/2 tablespoons vegetable oil such as olive oil, canola oil
• 1 bunch scallions, spring or green onions sliced
• 4 cloves garlic minced or pressed
• 1 pound potatoes chop into 1-inch chunks, baby or yukon gold potatoes cut into 1-inch chunks
• 15 ounces tomatoes, canned diced, 1 can
• 1 quart stock any kind
• 1 x salt to taste
• 1/2 pound artichoke hearts chop into 1-inch chunks, fresh or frozen, coarsely chopped
• 15 ounces chickpeas (garbanzo beans) 1 can
• 1 1/4 cups peas, frozen or fresh
• 8 ounces asparagus cut into 1-inch pieces
• 3 cups mixed salad greens such as swiss chard, spinach, kale, arugula, sliced into thin ribbons
• 4 tablespoons basil pesto or more as needed
• 1 x parmesan, parmigiano-reggiano cheese, grated or shaved, for garnish

1. Heat the vegetable oil in a large pot until hot.
2. Stir in the scallions and garlic, cook for about 2 minuts.
3. Stir in the potatoes, and cook for about 2 minutes.
4. Pour the diced tomatoes with the liquid and the quart of stock of your choice.
5. Bring to a boil, add salt to taste, then cover and cook over medium-low heat for about 12 minutes.
6. Stir in the artichoke hearts and cook for 4 to 6 minutes.
7. Stir in the chickpeas, green peas and cook for 5 to 6 minutes.
8. Remove the cover from the stew, then mix in the asparagus.
9. Cook 2 to 3 minutes.
10. Stir in the greens, cook for another 1 to 2 minutes until the greens are wilted.
11. Remove from the heat and add the pesto, mix until well blended.
12. Garnish with shaved parmesan and serve warm.

vegetable oil, scallions, garlic, potatoes, tomatoes, kind, salt, chop, chickpeas, peas, mixed salad greens, basil pesto, parmesan

Taken from recipeland.com/recipe/v/spring-vegetables-stew-52253 (may not work)