Spring Minestrone
- 2 tablespoons olive oil
- 6 stalks green onions, chopped separating green from white portion
- 2 large garlic cloves, minced
- 1 pound red potatoes, washed and cut into 1-inch cubes
- 1 cup cherry tomatoes, halved
- 2 tablespoons tomato paste
- 1 quart vegetable or chicken stock
- Salt and pepper to taste
- 1 cup chopped artichoke hearts (fresh or frozen)
- 1 15-ounce can of chickpeas
- 1 bunch asparagus, cut into 1-inch chunks
- 2 cups greens (swiss chard, spinach, kale, arugula, etc), sliced into thin ribbons
- 1/4 cup pesto
- Grated parmesan for garnish