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Spring Minestrone

Featured in the April 2015 Hookui.



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


In a large pot over medium-high, heat oil. Add white parts of the green onions and garlic; saute for 1 minute. Add potatoes, tomatoes, tomato paste and stock. Bring to a simmer then reduce heat to medium-low. Add salt and pepper to taste; cook covered for 10 minutes. Add artichoke hearts and cook another 5 minutes. Add chickpeas and asparagus; cook 2 minutes. Turn off heat. Add greens, green parts of the green onions, and pesto; stir well to combine. Serve topped with grated cheese. Makes 6 servings.


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