Hank Shaw

olive oil

green onions

green garlic stalks, or 2 large garlic cloves

baby potatoes, or Yukon gold potatoes cut into 1-inch chunks

of diced tomatoes

cups vegetable stock or chicken stock (use vegetable stock if cooking vegetarian or vegan)

Salt

artichoke hearts (fresh or frozen), chopped roughly

of chickpeas (garbanzo beans), rinsed and drained

peas (fresh or frozen)

asparagus, cut into 1-inch chunks

greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons

Up to 1/4 cup pesto

Grated parmesan or pecorino cheese for garnish (omit for vegan version)

black pepper