2 Tbsp olive oil
6 green onions
2 green garlic stalks, or 2 large garlic cloves
1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks
1 15-ounce can of diced tomatoes
1 quart vegetable or chicken stock
Salt
1/2 pound artichoke hearts (fresh or frozen), chopped roughly
1 15-ounce can of chickpeas
1 cup peas (fresh or frozen)
1/2 pound asparagus, cut into 1-inch chunks
2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons
Up to 1/4 cup pesto
Grated parmesan or pecorino cheese for garnish