Minestrone

Here’s a healthy one pot soup that is loaded with veggies.

Ingredients:

• 2 tablespoons extra virgin olive oil

• 6 medium green onions

• 2 large carrots, chopped 

• 2 large stalks of celery, chopped

• 2 large cloves garlic

• 1 pound Yukon gold potatoes cut into 1-inch chunks

• 1 (15-ounce) can diced tomatoes

• 4 cups Hale Bone Broth

• 1/4 teaspoon sea salt

• 1/2 pound artichoke hearts, chopped roughly

• 1 (15-ounce) can chickpeas, rinsed and drained

• 1 cup peas (fresh or frozen)

• 1/2 pound asparagus, cut into 1-inch chunks

• 2 cups greens (spinach or kale)

• Up to 1/4 cup pesto

• 1 teaspoon black pepper

• Grated parmesan or pecorino cheese for garnish

• Chopped parsley or dill for garnish

Method:

1. Start by preparing the veggies. Chop the green onions and separate the white and light green parts from the green tops. Chop the carrots, celery, and garlic cloves. Cut the potatoes into 1-inch chunks. Roughly chop the artichoke hearts. Cut asparagus into 1 inch pieces. Rinse and drain chickpeas.

2. In a large pot set over medium-high heat, warm the olive oil for 1 minute. Sauté white parts of green onions and garlic. Add the carrots and celery, sauté for 1 minute. Add the potatoes, and cook an additional minute.

3. Add tomatoes, Hale Bone Broth, and salt. Let simmer for 10 -15 minutes.

4. Add artichoke hearts and cook another 5 minutes.

5. Add the chickpeas and green peas and cook for 5 minutes.

6. Add the asparagus and let cook 5 minutes.

7. Add the greens, stir well to combine and let cook or 5 minutes.

8. Turn off the heat and stir in the pesto. Add black pepper and salt to taste. Make sure the potatoes are fork soft.
   Serve topped with grated cheese and top with chopped parsley or dill. 

Enjoy!