Spring Vegetables Stew Recipe

Name: Spring Vegetables Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons vegetable oil such as olive oil, canola oil; 1 bunch scallions, spring or green onions sliced; 4 cloves garlic minced or pressed; 1 pound potatoes chop into 1-inch chunks, baby or yukon gold potatoes cut into 1-inch chunks; 15 ounces tomatoes, canned diced, 1 can; 1 quart stock any kind; 1 x salt to taste; 1/2 pound artichoke hearts chop into 1-inch chunks, fresh or frozen, coarsely chopped; 15 ounces chickpeas (garbanzo beans) 1 can; 1 1/4 cups peas, frozen or fresh; 8 ounces asparagus cut into 1-inch pieces; 3 cups mixed salad greens such as swiss chard, spinach, kale, arugula, sliced into thin ribbons; 4 tablespoons basil pesto or more as needed; 1 x parmesan, parmigiano-reggiano cheese, grated or shaved, for garnish

Servings: persons

1 1/2 tablespoons vegetable oil such as olive oil, canola oil
1 bunch scallions, spring or green onions sliced
4 cloves garlic minced or pressed
1 pound potatoes chop into 1-inch chunks, baby or yukon gold potatoes cut into 1-inch chunks
15 ounces tomatoes, canned diced, 1 can
1 quart stock any kind
1 x salt to taste
1/2 pound artichoke hearts chop into 1-inch chunks, fresh or frozen, coarsely chopped
15 ounces chickpeas (garbanzo beans) 1 can
1 1/4 cups peas, frozen or fresh
8 ounces asparagus cut into 1-inch pieces
3 cups mixed salad greens such as swiss chard, spinach, kale, arugula, sliced into thin ribbons
4 tablespoons basil pesto or more as needed
1 x parmesan, parmigiano-reggiano cheese, grated or shaved, for garnish

1
Heat the vegetable oil in a large pot until hot.
2
Stir in the scallions and garlic, cook for about 2 minuts.
3
Stir in the potatoes, and cook for about 2 minutes.
4
Pour the diced tomatoes with the liquid and the quart of stock of your choice.
5
Bring to a boil, add salt to taste, then cover and cook over medium-low heat for about 12 minutes.
6
Stir in the artichoke hearts and cook for 4 to 6 minutes.
7
Stir in the chickpeas, green peas and cook for 5 to 6 minutes.
8
Remove the cover from the stew, then mix in the asparagus.
9
Cook 2 to 3 minutes.
10
Stir in the greens, cook for another 1 to 2 minutes until the greens are wilted.
11
Remove from the heat and add the pesto, mix until well blended.
12
Garnish with shaved parmesan and serve warm.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons vegetable oil such as olive oil, canola oil, 1 bunch scallions, spring or green onions sliced, 4 cloves garlic minced or pressed, 1 pound potatoes chop into 1-inch chunks, baby or yukon gold potatoes cut into 1-inch chunks, and more.

Yes, Spring Vegetables Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Vegetables Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions