This colorful vegan minestrone soup with carrots, leeks, cherry tomatoes, and peas takes 30 minutes to make. Ideal for late-summer cool evenings.
Ingredient
– 3 tablespoons extra-virgin olive oil plus more for drizzling– Wash and thinly slice 2 leek– 3 chopped celery stalk– 2 small yellow squash, 1/2-inch piece– 1 tsp fresh thyme– 1 cup cherry tomatoe– 4-6 cups water/stock Used vegetable stock– 4 peeled carrot– 1 cup pea– Salt and freshly ground pepper
Direction
1
Heat 3 tablespoons olive oil in a large pot on medium. Add leeks, celery, yellow squash, and thyme. Cook 2-3 minutes. Add tomatoes and cook 3–4 minutes more; season with salt and pepper.
2
Add 4–5 cups of stock or water and simmer. If you want thinner minestrone, add another cup).
3
Simmer covered for 10 minutes (leave the lid slightly off and stir to avoid boiling).
4
Add orzo or broken thin spaghetti to boiling soup now. Add peas when pasta is almost done.
5
In a simmering soup without pasta, add carrots and peas and cook for 10 minutes until tender.
6
Since the soup is hot, the pasta will keep cooking, so make sure it doesn't get mushy.
7
Season and serve immediately. Serve with chopped fresh Italian parsley (leaves only). Optional thyme garnish.