Spring Vegetables Stew
Get some home-grown, store-bought or local farm-produced spring vegetables to make a hearty, tasty, chunky and crunchy spring stew, the fresh ingredients make the stew taste so refreshing.
Yield
6 servingsPrep
18 minCook
46 minReady
70 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | 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 |
*
|
| ½ | pound |
artichoke hearts
chop into 1-inch chunks, fresh or frozen, coarsely chopped |
|
| 15 | ounces |
chickpeas (garbanzo beans)
1 can |
|
| 1 ¼ | 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 cheese
or shaved, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
vegetable oil
such as olive oil, canola oil |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 4 | cloves |
garlic
minced or pressed |
|
| 453.6 | g |
potatoes
chop into 1-inch chunks, baby or yukon gold potatoes cut into 1-inch chunks |
|
| 433.5 | ml/g |
tomatoes, canned
diced, 1 can |
|
| 0.9 | l |
stock
any kind |
*
|
| 1 | x |
salt
to taste |
*
|
| 226.8 | g |
artichoke hearts
chop into 1-inch chunks, fresh or frozen, coarsely chopped |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
1 can |
|
| 296 | ml |
peas, frozen
or fresh |
*
|
| 231.2 | ml/g |
asparagus
cut into 1-inch pieces |
|
| 7.1E+2 | ml |
mixed salad greens
such as swiss chard, spinach, kale, arugula, sliced into thin ribbons |
|
| 6E+1 | ml |
basil pesto
or more as needed |
*
|
| 1 | x |
Parmesan cheese
or shaved, for garnish |
*
|
Directions
Heat the vegetable oil in a large pot until hot.
Stir in the scallions and garlic, cook for about 2 minuts.
Stir in the potatoes, and cook for about 2 minutes.
Pour the diced tomatoes with the liquid and the quart of stock of your choice.
Bring to a boil, add salt to taste, then cover and cook over medium-low heat for about 12 minutes.
Stir in the artichoke hearts and cook for 4 to 6 minutes.
Stir in the chickpeas, green peas and cook for 5 to 6 minutes.
Remove the cover from the stew, then mix in the asparagus.
Cook 2 to 3 minutes.
Stir in the greens, cook for another 1 to 2 minutes until the greens are wilted.
Remove from the heat and add the pesto, mix until well blended.
Garnish with shaved parmesan and serve warm.
