Spring minestrone
I'm making this soup right now, and just commented to Ernie "this is everything good about spring, all in one pot."
I also lightened up the original recipe just a bit, by adding more green and less potato. I'm sure it's lovely with all that potato, but then I can't justify eating it as often as I'd like to.
1 Tbsp olive oil
6 green onions
2 large garlic cloves
1/2 pound fingerlings, cut into 1-inch chunks
1 15-ounce can of diced tomatoes
1 quart vegetable stock
Salt
1/2 pound artichoke hearts (I used those lovely frozen ones from Trader Joes)
1 15-ounce can of chickpeas
1 cup peas (fresh or frozen)
1/2 pound asparagus, cut into 1-inch chunks
3 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons (I used rainbow chard)
Up to 1/4 cup pesto
Grated parmesan or pecorino cheese for garnish (I will omit, sadly)
Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions. Slice the potatoes and artichoke hearts into chunks you would want to eat with a spoon.
In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and stir-fry for 1 minute. Add the potatoes, stir to combine and cook 1 minute.
Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.
Add the artichoke hearts and cook another 5 minutes, then add the chickpeas and green peas and cook another 5 minutes. Remove the cover from the soup and add the asparagus. Cook 2 minutes. Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.
Turn off the heat and stir in the pesto. Serve topped with grated cheese.
(6 WW points)
I also lightened up the original recipe just a bit, by adding more green and less potato. I'm sure it's lovely with all that potato, but then I can't justify eating it as often as I'd like to.
1 Tbsp olive oil
6 green onions
2 large garlic cloves
1/2 pound fingerlings, cut into 1-inch chunks
1 15-ounce can of diced tomatoes
1 quart vegetable stock
Salt
1/2 pound artichoke hearts (I used those lovely frozen ones from Trader Joes)
1 15-ounce can of chickpeas
1 cup peas (fresh or frozen)
1/2 pound asparagus, cut into 1-inch chunks
3 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons (I used rainbow chard)
Up to 1/4 cup pesto
Grated parmesan or pecorino cheese for garnish (I will omit, sadly)
Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions. Slice the potatoes and artichoke hearts into chunks you would want to eat with a spoon.
In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and stir-fry for 1 minute. Add the potatoes, stir to combine and cook 1 minute.
Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.
Add the artichoke hearts and cook another 5 minutes, then add the chickpeas and green peas and cook another 5 minutes. Remove the cover from the soup and add the asparagus. Cook 2 minutes. Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.
Turn off the heat and stir in the pesto. Serve topped with grated cheese.
(6 WW points)
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