Total Time
30mins
Prep 30 mins
Cook 0 mins

From the "Moosewood Restaurant Daily Special"

Ingredients Nutrition

Directions

  1. Warm the oil in a large nonreactive soup pot and saute' onions and garlic on medium heat for about 5 minutes, until lightly browned, stirring occasionally.
  2. Meanwhile, thinly slice the celery to make about 1 cup and cut the artichoke hearts into eighths. When the onions are golden brown, add the artichoke hearts and celery and cook for 5 min., stirring.
  3. Stir in the tomatoes and peas and gently simmer for about 5 more minutes. Add the stock, lemon juice, basil, salt, and pepper, increase the heat to medium-high, and cook for about 10 minutes.
  4. Top with cheese and parsley.

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