Description

Cozy, reliable Spring Soup with a clear golden broth, baby potatoes, artichoke hearts, chickpeas, peas, asparagus, and tender greens—finished with fragrant pesto. Light yet satisfying, flexible with fridge swaps, and perfect for weeknights and leftovers.

Ingredients

2 tbsp extra-virgin olive oil

6 medium green onions, whites/light greens separated from dark greens, sliced

2 large garlic cloves, minced (or 2 green garlic stalks, finely chopped)

1 lb baby potatoes, scrubbed and cut into 1-inch chunks

1 (15-oz) can diced tomatoes with juices

4 cups vegetable stock (low-sodium)

1/4 tsp fine sea salt, plus more to taste

1/2 lb artichoke hearts, roughly chopped (fresh or frozen)

1 (15-oz) can chickpeas, rinsed and drained

1 cup peas (fresh or frozen)

1/2 lb asparagus, trimmed and cut into 1-inch pieces

2 cups tender spring greens (dandelion, chard, spinach, kale, or arugula), thinly sliced

Up to 1/4 cup basil pesto (homemade or store-bought)

Freshly ground black pepper

Grated hard cheese for serving (optional)

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Instructions

1) Sauté aromatics: Heat olive oil in a large soup pot over medium-high. Add the white/light green parts of the green onions and the garlic; sauté 1 minute until fragrant.

2) Add potatoes: Stir in potatoes and cook 1 minute to coat.

3) Simmer base: Add diced tomatoes with juices, vegetable stock, and 1/4 tsp salt. Bring to a lively simmer, cover, and cook 10 minutes.

4) Layer veg: Stir in artichoke hearts; simmer 5 minutes. Add chickpeas and peas; simmer 5 minutes.

5) Finish fast-cook veg: Add asparagus; cook 2 minutes. Add greens and dark green onion tops; cook 1 minute, just until wilted.

6) Season & serve: Remove from heat and stir in pesto. Taste and adjust with salt and black pepper. Serve warm with optional grated hard cheese.

Notes

• Keep veggies distinct: add asparagus and greens at the end so they stay bright and crisp-tender.

• Add pesto off heat to keep herbs fragrant.

• Make it vegan: skip cheese and use vegan pesto.

• Storage: refrigerate 3–4 days. Freeze up to 3 months WITHOUT pesto/cheese; add after reheating.

• Reheat gently; loosen with a splash of stock/water and brighten with lemon if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: soup recipes
Method: One-pot simmer
Cuisine: American