Spring Vegetable Stew

By mamapig

Ingredients

• 1 Tbs. olive oil
• 1 shallot, choped
• 5 green onions, chopped
• 3 cloves garlic, minced
• 1 small bunch asparagus, cut diagonally into 1 inch pieces
• 1 10 oz. pkg. frozen artichoke hearts, thawed
• 1 cup chicken broth
• 1 14 oz. can crushed tomatoes
• 1 15 oz. can small white beans
• 1/2 tsp, dried tarragon
• grated pecorino cheese

Preparation

Step 1

Heat oil in Dutch oven, add shallots and green onions. Cook stirring for 5 minutes. Add garlic cook for 1 minute. Add asparagus and cook for 1 minute. Add remaining ingredients and cook over low heat until vegetables are tender. Season with salt and pepper. Serve with pecorino cheese. Remember the cheese is salty.