Spring Minestrone Soup
- 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
- 1 15-ounce can of diced tomatoes
- 1 quart vegetable or chicken stock
- Salt
- 1/2 pound artichoke hearts (fresh or frozen), chopped roughly
- 1 15-ounce can of chickpeas
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Artichoke hearts, fresh or frozen (1/2 pound)
- Asparagus (1/2 pound)
- Baby potatoes (1 pound)
- Chickpeas (1 15-ounce can)
- Garlic stalks, green (2)
- Green onions (6)
- Greens (2 cups)
- Peas, fresh or frozen (1 cup)
- Tomatoes (1 15-ounce can)
- Canned Goods
Vegetable or chicken stock (1 quart)
- Condiments
- Pesto (1/4 cup)
- Cooking & Baking
- Olive oil (2 Tbsp)
- Salt (1)
- Dairy
- Parmesan or pecorino cheese, Grated (1)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published May 2, 2011 (1 year ago).
70 people saved this recipe.
