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Spring Minestrone Soup
Spring Minestrone Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Spring vegetable minestrone with peas, new potatoes, artichokes, asparagus, and greens.
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
Instructions:
  • Prepare the ingredients: Chop the green onions and green garlic, separating the white and light green parts from the green tops. Combine regular garlic with the white parts of the green onions. Scrub and cut potatoes into 1-inch chunks. Trim fresh artichokes to their hearts and chop them, or use defrosted frozen artichoke hearts.
  • In a large pot over medium-high heat, heat olive oil for 1 minute. Sauté white parts of green onions and garlic for 1 minute. Add potatoes and cook for another minute.
  • Combine diced tomatoes with their flavorful liquid and a generous quart of either vegetable or chicken stock in a pot. Bring to a gentle simmer, season with salt to your liking. Cover and let it cook over medium-low heat for 10 minutes.
  • If using fresh artichoke hearts, continue cooking for an additional 5 minutes.
  • Add the chickpeas and green peas and simmer for an additional 5 minutes.
  • Toss in the asparagus and artichoke hearts (if using frozen). Sauté for 2 minutes. Follow with the greens, green parts of the green onions, and green garlic (if using). Stir thoroughly and cook for 1 minute.
  • Finish with flavors: Turn off the heat and gently fold in the fragrant pesto. Season with black pepper and adjust salt to your preference (considering the saltiness of your stock, you may need 1 to 2 teaspoons). Serve with a sprinkle of grated cheese. Enjoy and let us know how it turned out by leaving a review!

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