Springtime Minestrone

Springtime Minestrone

Ingredients:
2 tablespoons olive oil or canola oil
6 green onions (scallions), thinly sliced
2 large cloves garlic, minced
1 pound fingerling potatoes (see box) or Yukon Gold potatoes cut into 1" chunks
8 ounces fresh or thawed frozen artichoke hearts, coarsely chopped
1 can (14.5 ounces) diced tomatoes
4 cups Basic Vegetable Broth or Basic Chicken Stock or low-sodium store-bought
2 cups cooked chickpeas or 1 can (15 ounces) chickpeas, rinsed and drained
1 cup fresh or frozen green peas
½ pound asparagus, cut into 1" lengths
2 cups baby spinach, sliced into thin ribbons

Directions:
Basil Pesto
Grated Parmesan or pecorino cheese
HEAT the oil in a 5-quart soup pot. Add the green onions and garlic. Cook, stirring,
until the onions and garlic are fragrant, about 5 minutes. Add the potatoes, artichoke
hearts, tomatoes, and broth or stock. Cook over medium heat until the potatoes are
fork-tender, 10 to 20 minutes.
Add the chickpeas, green peas, asparagus, and spinach. Cook until the vegetables are
tender, 2 to 3 minutes. Ladle the soup into bowls. Serve with the pesto and grated
cheese for people to add according to personal taste.
FINGERLINGS
Fingerling potatoes are small, stubby, finger-shaped potatoes usually available in 1-pound bags and generally
available in three varieties and colors: the Golden Russian Banana, Orange-hued French, and Purple
Peruvian. Any of these add color and variety to this soup.
Springtime Minestrone & Grilled Turkey Paninis
bread
GRILLED TURKEY PANINIS
IF YOU DO NOT HAVE A PANINI SANDWICH PRESS, TOAST THE SANDWICHES IN A SKILLET
OVER MEDIUM HEAT.
Makes 4 servings