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. 12
such as olive oil, canola oil
scallions, spring or green onions
minced or pressed
chop into 1-inch chunks, baby or yukon gold potatoes cut into 1-inch chunks
diced, 1 can
chop into 1-inch chunks, fresh or frozen, coarsely chopped
chickpeas (garbanzo beans)
cut into 1-inch pieces
mixed salad greens
such as swiss chard, spinach, kale, arugula, sliced into thin ribbons
or more as needed
or shaved, for garnish
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.