Spring Minestrone Soup Recipe

Name: Spring Minestrone Soup Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion; 2 medium carrots; 1 talk celery; 2 cloves garlic; 12 mini potatoes; 6 cups chicken bone broth; ¼ teaspoon chili flakes; 12 medium asparagus spears; 1 cup peas; 1 cup snap peas; ½ cup grated Parmesan cheese; ¼ cup fresh lemon juice; 3 tablespoons pesto; salt and pepper; Fresh basil and grated parmesan

User Reviews

4.9

108 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
4 servings
Calories
355 kcal
Course
Soup
Cuisine
Mediterranean

Spring Minestrone Soup Recipe

Iris Warren

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This spring minestrone soup is a fresh and flavorful take on traditional tomato-based minestrone. Colorful, seasonal spring vegetables, creamy mini potatoes, savory pesto, and sharp parmesan cheese make this vibrant soup stand out. It's a versatile recipe for a satisfying one-pot meal that will be on the table in under 30 minutes.

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Ingredients

Servings

2 tablespoons olive oil
1 medium onion finely chopped
2 medium carrots diced small
1 talk celery diced small
2 cloves garlic minced
12 mini potatoes sliced ⅛ inch thick
6 cups chicken bone broth
¼ teaspoon chili flakes
12 medium asparagus spears chopped small
1 cup peas fresh or frozen
1 cup snap peas halved
½ cup grated Parmesan cheese
¼ cup fresh lemon juice
3 tablespoons pesto
salt and pepper to taste
Fresh basil and grated parmesan to serve

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Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook until the onion is translucent, about 3 minutes. Add the garlic and cook for one minute more.
Add the potatoes, bone broth, and chili flakes, and bring the pot to boil. Reduce the heat and simmer gently with the lid partially on the pot for 10 minutes.
Add the asparagus, peas, and snap peas and simmer for 5 minutes more.
Stir the parmesan cheese, lemon juice, and pesto into the soup then season to taste with salt and pepper. Serve with fresh pesto and extra parmesan on top.

Notes

We use mini potatoes, which are also called creamer potatoes, in this recipe. You can use other small, thin-skinned potatoes. If the potatoes you use are larger than a golf ball size, cut them in half or quarters before you slice them so they will be bite-sized.

Nutrition Information

Show Details

Serving 2 cups Calories 355kcal (18%) Carbohydrates 42g (14%) Protein 14g (28%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 12mg (4%) Sodium 1640mg (68%) Potassium 1257mg (36%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 6430IU (129%) Vitamin C 92mg (102%) Calcium 249mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 355 kcal

% Daily Value*

Serving	2 cups
Calories	355kcal	18%
Carbohydrates	42g	14%
Protein	14g	28%
Fat	16g	25%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	12mg	4%
Sodium	1640mg	68%
Potassium	1257mg	27%
Fiber	8g	32%
Sugar	9g	18%
Vitamin A	6430IU	129%
Vitamin C	92mg	102%
Calcium	249mg	25%
Iron	4mg	22%