Base Ingredients

• 2 tablespoons extra virgin olive oil
• 6 medium green onions chopped
• 2 stalks green garlic 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
• ¼ teaspoon salt
• ½ pound artichoke hearts fresh or frozen, chopped roughly
• 1 15-ounce can chickpeas rinsed and drained
• 1 cup peas fresh or frozen
• ½ pound asparagus cut into 1-inch chunks
• 2 cups greens sliced into thin ribbons