Spring Minestrone Soup

552 faves | 8 recommends
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Nutrition per serving    (USDA % daily values)
CAL
436
FAT
36%
CHOL
1%
SOD
39%

Comments

This was a fun recipe. I didn't follow it to the letter, which is what I think I liked about it the most. It is easily adaptable to whatever you might have in the fridge.
Kaylinn Marie Stormo   •  1 Apr   •  Report
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Ingredients for 4 servings

2 Tbsp olive oil

6 green onions

2 green garlic stalks, or 2 large garlic cloves

1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks

1 15-ounce can of diced tomatoes

1 quart vegetable or chicken stock

Salt

1/2 pound artichoke hearts (fresh or frozen), chopped roughly

1 15-ounce can of chickpeas

1 cup peas (fresh or frozen)

1/2 pound asparagus, cut into 1-inch chunks

2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons

Up to 1/4 cup pesto

Grated parmesan or pecorino cheese for garnish

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