SPRING MINESTRONE SOUP

4 steps

Updated at: Thu, 17 Aug 2023 06:37:34 GMT

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Ingredients

6 servings

2 tablespoonsolive oil

6green onions

sliced and separated into white and green parts

2garlic cloves

minced

1 lbbaby potatoes

or Yukon gold potatoes, cut into 1-inch chunks

1 x 15 ouncecan diced tomatoes

4 cupschicken bone broth

or vegetable stock

sea salt

1 x 15 ouncechickpeas

rinsed and drained

1 cupfrozen peas

1 bunchasparagus

trimmed and cut into 1-inch chunks

½ cupcanned artichoke hearts

chopped roughly

2 cupsgreens

chard, spinach, kale, arugula, etc, sliced into thin ribbons

¼ cuppesto

store bought, look for clean ingredients

freshly ground black pepper

Instructions

Step 1

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.

Step 2

Add the potatoes and cook for 1 minute more. Add tomatoes, stock, salt and pepper. Bring to a simmer then cover and cook over medium-low heat for 10 minutes.

Step 3

Add the chickpeas and green peas and cook for another 5 minutes. Add the asparagus and artichoke hearts, then the greens and cook for 2 minutes. Add pesto and additional salt and pepper to taste.

Step 4

Divide into bowls and top with remaining green onion.