Recipe Background
Minestrone is comfort food with a history dating back all the way to Ancient Rome; it's just that tasty! Springtime Minestrone adds a seasonal sparkle to this classic dish: the soup is wonderfully savory and hearty, with plenty of tangy notes from the artichoke hearts and garlic. Filled with tender potatoes, bright green peas and asparagus, and wilted garden greens, this soup can be either a meal on its own or a welcome first course to a springtime luncheon. Springtime Minestrone lets you sip on the spirit of the season!
Minestrone is comfort food with a history dating back all the way to Ancient Rome; it's just that tasty! Springtime Minestrone adds a seasonal sparkle to this classic dish: the soup is wonderfully savory and hearty, with plenty of tangy notes from the artichoke hearts and garlic. Filled with tender potatoes, bright green peas and asparagus, and wilted garden greens, this soup can be either a meal on its own or a welcome first course to a springtime luncheon. Springtime Minestrone lets you sip on the spirit of the season!
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 medium green onions chopped, with whites and greens separated
- 2 green garlic stalks or 2 large cloves garlic chopped, with white and green parts separated if using stalks
- 1 pound baby potatoes or Yukon gold potatoes washed and cut into 1-inch chunks
- 1 (15-ounce) can diced tomatoes
- 4 cups vegetable stock
- 1/4 teaspoon salt plus more to taste
- 1/2 pound artichoke hearts fresh or frozen, trimmed to the hearts and chopped roughly
- 1 (15-ounce) can chickpeas rinsed and drained
- 1 cup green peas fresh or frozen
- 1/2 pound asparagus cut into 1-inch chunks
- 2 cups greens of your choice, sliced into thin ribbons
- 1/4 cup pesto
- 1 teaspoon black pepper
- parmesan or pecorino cheese optional, grated, for garnish
Directions
- In a large pot set over medium-high heat, warm the olive oil.
- Add the white parts of the green onions and the white parts of the garlic, sautéing for about 1 minute.
- Add the potatoes and cook for an additional 1 minute.
- Add the diced tomatoes with their juices and the vegetable stock.
- Bring the mixture to a simmer.
- Season with 1/4 teaspoon salt.
- Cover and cook over medium-low heat for about 10 minutes.
- If using fresh artichoke hearts, add them now and cook for about 5 minutes.
- Add the chickpeas and green peas and cook for about 5 minutes.
- Add the asparagus, frozen artichoke hearts (if using), and greens, cooking for about 2 minutes.
- Add the green parts of the green onion and garlic, stirring well and cooking for about 1 minute.
- Turn off the heat.
- Stir in the pesto.
- Add 1 teaspoon black pepper and salt, to taste.
- Top with grated cheese.
- Serve.
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