06/03/2026
This recipe is for all our farmers market friends & gardeners who don’t know what to do with all their spring herbs and onions! will be having the meat wagon every Wednesday this summer at the Farmers Market & Music on the River events in Anoka AND we can’t wait to see you there. PS this is just an inspiration recipe for all the things you can get locally, and we sell the garlic in store. I’m serving this delish little hotpot with a side of grilled New York strips tonight from you know where!
It’s the best and easiest recipe to enjoy all your favorite spring vegetables - you could even add a little spinach and finely chopped cabbage 🌿 enjoy!!
Servings: 8
Ingredients
1 tablespoon olive oil
1 cup sliced celery
1 large finely chopped leek
6 green onions, sliced
4 - 5 Savory Italian garlic coves, finely chopped
4 cups chicken broth or stock
2 cups water
1½ cups sliced fresh green beans
8 oz bag of fresh snap peas
1/2 pound cooked Chiocciole pasta or and small pasta
1 teaspoon ground black pepper
1 pound asparagus spears, trimmed and thinly sliced
8 ounces baby zucchini, sliced
¼ cup snipped fresh basil
2 ounces thinly shaved Parmesan cheese (optional)
Steps
Cook pasta and set aside.
In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leeks, green onions and garlic; cook until crisp-tender, stirring occasionally.
Add broth, the water, green beans, peas, asparagus, zucchini and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the basil and the cooked pasta simmer 2 to 3 minutes more or until pasta and vegetables are tender.
To serve, if desired, top individual servings with Parmesan cheese.
