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 minIngredients
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.
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