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.
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.
2 tablespoons olive oil, 1 medium onion, 2 medium carrots, 1 stalk celery, 2 cloves garlic
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.
12 mini potatoes, 6 cups chicken bone broth, ¼ teaspoon chili flakes
Add the asparagus, peas, and snap peas and simmer for 5 minutes more.
12 medium asparagus spears, 1 cup peas, 1 cup snap peas
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.
½ cup grated parmesan cheese, 3 tablespoons pesto, ¼ cup fresh lemon juice
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.