Spring Minestrone Soup

Name: Spring Minestrone Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams artichoke hearts (fresh or frozen), chopped roughly; 227 grams asparagus, cut into 1-inch chunks; 425 grams chickpeas; 425 grams diced tomatoes; 1 quart vegetable or chicken stock; 237 milliliters peas (fresh or frozen); 2 larges green garlic stalks, or garlic cloves; 6 green onions; 473 milliliters greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons; 2 Tbsps olive oil; 4 servings Grated parmesan or pecorino cheese for garnish; 237 milliliters Up pesto; 4 servings Salt; 454 grams baby potatoes, or Yukon gold potatoes cut into 1-inch chunks

Spring Minestrone Soup might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free and vegetarian recipe has 726 calories, 27g of protein, and 46g of fat per serving. This recipe serves 4. This recipe is typical of Mediterranean cuisine. If you have canned tomatoes, asparagus, peas, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes about 40 minutes.