Springtime Minestrone | Cooking Professionally

Ingredients

• 2 tablespoons extra virgin olive oil
• 6 medium green onions, chopped, with whites and greens separated
• 2 green garlic stalks or 2 large cloves garlic, chopped, with white and green parts separated if using stalks
• 1 pound baby potatoes or Yukon gold potatoes, washed and cut into 1-inch chunks
• 1 (15-ounce) can diced tomatoes
• 4 cups vegetable stock
• 1/4 teaspoon salt, plus more to taste
• 1/2 pound artichoke hearts, fresh or frozen, trimmed to the hearts and chopped roughly
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 cup green peas, fresh or frozen
• 1/2 pound asparagus, cut into 1-inch chunks
• 2 cups greens, of your choice, sliced into thin ribbons
• 1/4 cup pesto
• 1 teaspoon black pepper
• parmesan or pecorino cheese, optional, grated, for garnish