This springtime version of the classic Italian minestrone is filled with peas, new potatoes, artichoke hearts, asparagus and spring greens. Also in the pot is chickpeas, tomatoes, scallions, and a pesto made from sunflower seeds, olive oil, garlic and basil. The broth is made from vegetable/ mushroom stock. The addition of parmesan cheese is also an option.
{Vegan} {Sesame-free} {egg-free} {Nut-free} {Gluten-free} {Dairy-free}
This springtime version of the classic Italian minestrone is filled with peas, new potatoes, artichoke hearts, asparagus and spring greens. Also in the pot is chickpeas, tomatoes, scallions, and a pesto made from sunflower seeds, olive oil, garlic and basil. The broth is made from vegetable/ mushroom stock. The addition of parmesan cheese is also an option.
{Vegan} {Sesame-free} {egg-free} {Nut-free} {Gluten-free} {Dairy-free}