Welcome spring to the dinner table with this warm and satisfying minestrone recipe.
This one-pot soup recipe is so delicious you won’t believe how easy it is to make. If you’re up for the challenge, you can even make your own pesto.
Get the recipe.
- 6 green onions, chopped and white and green parts seperated
- 2 garlic cloves or garlic stalks, chopped
- 1 pound baby potatoes or Yukon Gold potatoes, scrubbed clean and cut into 1-inch pieces
- 1/2 pound artichoke hearts, chopped
- 1 tablespoon olive oil
- 15 ounce can diced tomatoes, undrained
- 4 cups chicken or vegetable stock
- 15 ounce can chickpeas
- 10 ounces frozen peas
- 1/2 pound asparagus, cut into 1-inch pieces
- 2 cups sliced greens, such as dandelion, chard, spinach, kale, or arugula
- 1/4 cup pesto
- Parmesan or pecorino cheese, grated (optional)
- Warm olive oil in a large pot over medium-high heat. Add the white parts of the green onions and garlic and sauté for one minute.
- Add the potatoes and sauté for another minute.
- Add the diced tomatoes with their liquids, plus the chicken or vegetable stock. Add salt to taste. Lower heat to medium-low. Cover and let simmer for 10 minutes.
- If using fresh artichoke hearts, add and let simmer covered for another five minutes.
- Uncover and add the chickpeas, green peas. Let simmer for five minutes.
- Add the asparagus and artichoke hearts, if using frozen.
- Stir well. Allow soup to simmer for another two minutes.
- Add sliced greens and stir. Simmer for another minute.
- Turn off heat. Add pesto. Salt and pepper to taste.
- Serve and top with grated cheese, if using.
Editor's Note: This video_recipe was originally published on , and was last reviewed on .
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