Spring Minestrone Soup

  By Simply Recipes

• 2 Tbsp 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 ( new potatoes or none)
• 1 15-ounce can of diced tomatoes ( 3-4 fresh plum  tomatoes just as good)
• 1 quart vegetable or chicken stock
• Salt ( added also freshly ground pepper)
• 1/2 pound artichoke hearts (fresh or frozen), chopped roughly
• 1 15-ounce can of chickpeas ( optional IMHO)
• 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 ( fresh basil did the trick for us)
• Grated parmesan or pecorino cheese for garnish

( added also some french beans, and 1 chopped baby courgette)

METHOD

1 Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions. Slice the potatoes and artichoke hearts into chunks you would want to eat with a spoon.

2 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 stir-fry for 1 minute. Add the potatoes, stir to combine and cook 1 minute.

3 Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.

4 Add the artichoke hearts and cook another 5 minutes, then add the chickpeas and green peas and cook another 5 minutes. Remove the cover from the soup and add the asparagus. Cook 2 minutes. Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.

5 Turn off the heat and stir in the pesto. Serve topped with grated cheese.

Yummy with lots and LOTS of  fresh peas