Ingredients:
- 2 Tbsp. butter or extra virgin olive oil
- 6 med. green onions, chopped
- 2 l g. cloves garlic, chopped
- 1 lb. baby potatoes, cut into 1-inch chunks
- 1 can diced tomatoes
- 4 cups vegetable stock or chicken stock
- 1/4 tsp. salt
- 1/2 lb. artichoke hearts, chopped roughly
- 1 can chickpeas, rinsed and drained
- 1 cup peas
- 1/2 lb. asparagus, cut into 1-inch chunks
- 2 cups spinach, sliced into thin ribbons
- 1/4 cup pesto
- Grated parmesan or pecorino cheese for garnish
Directions:
- In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add green onions and garlic, sauté for 1 minute. Add the potatoes and cook 1 minute more. Add tomatoes, stock and salt and then simmer. Add more salt to taste and then cover and cook over medium-low heat for 10 minutes.
- Add artichoke hearts and cook for another 5 minutes.
- Add the chickpeas and green peas; cook 2 minutes.
- Add pesto and additional salt and pepper as necessary. Turn off the heat and stir. Serve topped with grated cheese.
