Spring Minestrone Soup Recipe
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
18 mins
-
Total Time
28 mins
-
Servings
4 servings
-
Calories
355 kcal
-
Course
Soup
-
Cuisine
Mediterranean
Spring Minestrone Soup Recipe
Description
The Spring Minestrone Soup begins with sautéed onion, carrot, and celery softened in olive oil. Mini potatoes add heartiness and cook through while simmering in a flavorful chicken bone broth infused with chili flakes for mild heat. Asparagus spears, peas, and snap peas are added later to retain their fresh texture and vibrant colors, contributing a crisp and tender contrast.
This soup blends savory and bright tones, enhanced by grated parmesan cheese, fresh lemon juice, and a dollop of pesto stirred in just before serving. The pesto adds herbal depth while lemon juice lifts the flavors, balancing the creamy texture from the potatoes and cheese. It can be served with additional parmesan and fresh basil.
Use small, thin-skinned potatoes cut to bite-size for even cooking. Adjust seasoning with salt and pepper. This soup suits a light lunch or spring dinner, showcasing seasonal vegetables with a comforting base.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 medium carrot diced small
- 1 talk celery diced small
- 2 cloves garlic minced
- 12 mini potato sliced ⅛ inch thick
- 6 cups chicken bone broth
- ¼ teaspoon chili flakes
- 12 medium asparagus chopped small, spears
- 1 cup pea fresh or frozen
- 1 cup snap peas halved
- ½ cup Parmesan Cheese grated
- ¼ cup lemon juice fresh
- 3 tablespoons pesto
- salt to taste
- black pepper to taste
- basil to serve, fresh basil, parmesan grated
- Parmesan Cheese to serve, fresh basil, parmesan grated
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
- Mini or creamer potatoes are recommended for tender, bite-sized pieces; larger potatoes should be cut into smaller pieces before slicing.
- Fresh or frozen peas can be used interchangeably without affecting texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
