Spring Minestrone Soup

1. 1

   In a large pot, heat the oil on medium-high heat. Add the white parts of the green onion and the garlic and saute for 1 minute.

2. 2

   Add the potatoes, stir to combine and cook 1 minute. Add the diced tomatoes with their liquid, the vegetable stock and chicken stock. Add salt to taste, bring to a simmer then lower to medium-low heat, cover and simmer for 10 minutes.

3. 3

   Add the artichoke hearts, cover and simmer for 5 minutes. Add the chickpeas and green peas, cover again, and cook 5 minutes more.

4. 4

   Add the asparagus. Cook, uncovered, 2 minutes. Add the greens and the green parts of the onions. Stir well to combine and cook 1 minute.

5. 5

   Turn off the heat and stir in the pesto. Top each serving with freshly grated Parmesan.

6. 6

   Happy spring cookin'!

7. 7

   This is an adaptation of Simply Recipe's Spring Minestrone Soup.

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