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  • 2 tablespoons extra virgin olive oil
  • 6 medium green onions
  • 2 green garlic stalks, or 2 large cloves garlic
  • 1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks
  • 1 (15- ounce) can diced tomatoes
  • 4 cups  vegetable stock or chicken stock (use vegetable stock if cooking vegetarian or vegan)
  • ¼ teaspoon salt
  • ½ pound artichoke hearts (fresh or frozen), chopped roughly
  • 1 ( 15- ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 cup peas (fresh or frozen)
  • ½ pound asparagus, cut into 1-inch chunks
  • 2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons
  • Up to ¼ cup pesto
  • Grated parmesan or pecorino cheese for garnish (omit for vegan version
  • 1 teaspoon black pepper
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