Spring Minestrone Soup

Name: Spring Minestrone Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin 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 (use vegetable stock if cooking vegetarian or vegan); Salt; 1/2 pound artichoke hearts (fresh or frozen), chopped roughly; 1 15-ounce can of chickpeas (garbanzo beans), rinsed and drained; 1 cup peas (fresh or frozen); 1/2 pound asparagus, cut into 1-inch chunks; 2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons; Up to 1/4 cup pesto; Grated parmesan or pecorino cheese for garnish (omit for vegan version); 1 teaspoon black pepper