Spring Vegetables Stew

Name: Spring Vegetables Stew
Ingredients: 1 1/2 tablespoons vegetable oil such as olive oil, canola oil; 1 bunch scallions, spring or green onions sliced; 4 cloves garlic minced or pressed; 1 pound potatoes chop into 1-inch chunks, baby or yukon gold potatoes cut into 1-inch chunks; 15 ounces tomatoes, canned diced, 1 can; 1 quart stock any kind; 1 x salt to taste; 1/2 pound artichoke hearts chop into 1-inch chunks, fresh or frozen, coarsely chopped; 15 ounces chickpeas (garbanzo beans) 1 can; 1 1/4 cups peas, frozen or fresh; 8 ounces asparagus cut into 1-inch pieces; 3 cups mixed salad greens such as swiss chard, spinach, kale, arugula, sliced into thin ribbons; 4 tablespoons basil pesto or more as needed; 1 x parmesan, parmigiano-reggiano cheese, grated or shaved, for garnish

14 ingredients

12 steps

Ingredients

1 1/2 tablespoons vegetable oil such as olive oil, canola oil
1 bunch scallions, spring or green onions sliced
4 cloves garlic minced or pressed
1 pound potatoes chop into 1-inch chunks, baby or yukon gold potatoes cut into 1-inch chunks
15 ounces tomatoes, canned diced, 1 can
1 quart stock any kind
1 x salt to taste
1/2 pound artichoke hearts chop into 1-inch chunks, fresh or frozen, coarsely chopped
15 ounces chickpeas (garbanzo beans) 1 can
1 1/4 cups peas, frozen or fresh
8 ounces asparagus cut into 1-inch pieces
3 cups mixed salad greens such as swiss chard, spinach, kale, arugula, sliced into thin ribbons
4 tablespoons basil pesto or more as needed
1 x parmesan, parmigiano-reggiano cheese, grated or shaved, for garnish

Directions

1

Heat the vegetable oil in a large pot until hot.
2

Stir in the scallions and garlic, cook for about 2 minuts.
3

Stir in the potatoes, and cook for about 2 minutes.
4

Pour the diced tomatoes with the liquid and the quart of stock of your choice.
5

Bring to a boil, add salt to taste, then cover and cook over medium-low heat for about 12 minutes.
6

Stir in the artichoke hearts and cook for 4 to 6 minutes.
7

Stir in the chickpeas, green peas and cook for 5 to 6 minutes.
8

Remove the cover from the stew, then mix in the asparagus.
9

Cook 2 to 3 minutes.
10

Stir in the greens, cook for another 1 to 2 minutes until the greens are wilted.
11

Remove from the heat and add the pesto, mix until well blended.
12

Garnish with shaved parmesan and serve warm.