Ingredients
2tbspextra-virgin olive oil
6green onions
2stalksgreen garlic,or 2 large garlic cloves
1lbbaby potatoes,or Yukon gold potatoes cut into 1-inch chunks
15oztomatoes,(1 can) diced
4cupsvegetable stock,or chicken stock
salt
½lbfresh artichoke hearts,or frozen, chopped roughly
15ozchickpeas garbanzo beans,(1 can) rinsed, drained
1cupfresh peas,or frozen
½lbasparagus,cut into 1-inch chunks
2cupsgreens,(dandelion, chard, spinach, kale, arugula, etc.) sliced into thin ribbons
¼cuppesto
parmesan,or pecorino cheese, to garnish
1tspblack pepper
Preparation
Chop the green onions and green garlic and separate the white and light green parts from the green tops. If using regular garlic cloves, put them with the white parts of the green onions.
Scrub potatoes and cut them into 1-inch chunks.
Either trim the fresh artichokes down to the hearts and chop the hearts or chop up defrosted frozen artichoke hearts.
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 sauté for 1 minute.
Add the potatoes, and cook for 1 minute more.
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 (if using fresh) and cook for another 5 minutes
Add the chickpeas and green peas and cook for another 5 minutes.
Add the asparagus and artichoke hearts (if using frozen artichoke hearts). Cook for 2 minutes.
Add the greens and the green parts from the green onions and green garlic.
Stir well to combine and cook for 1 minute.
Turn off the heat and stir in the pesto.
Add the black pepper and more salt to taste (depending on how salty the stock is, there may be a need to add 1 to 2 teaspoons of salt).
Serve topped with grated cheese.
