Ingredients
Method
- Heat oil in Dutch oven over medium-high heat until just smoking. Add asparagus, zucchini, cabbage, salt, and pepper and cook until vegetables are softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in broth and water, bring to simmer, and cook until vegetables are tender and bright green, 3 to 5 minutes. Season with salt and pepper to taste. Dollop each portion with 1 tablespoon pesto and sprinkle evenly with Parmesan, snap peas, and radishes.