Easy Vegan Minestrone Soup Recipe

A 30-minute Summer Minestrone with carrots, leeks, cherry tomatoes, and peas is colorful and healthy. Ideal for late-summer cool evenings.

Ingredient

– 3 tablespoons extra-virgin olive oil plus more for drizzling – 2 leeks washed and thinly sliced – 3 celery stalks chopped – 2 small yellow squash cut into 1/2-inch piece – 1 teaspoon fresh thyme (or rosemary) – 1 cup of cherry tomatoe – 4-6 cups stock or water I used vegetable stock – 4 carrots peeled – 1 cup pea – Salt and freshly ground pepper

Direction

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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.

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2

Add 4–5 cups of stock or water and simmer. If you want thinner minestrone, add another cup). Simmer covered for 10 minutes (leave the lid slightly off and stir to avoid boiling).

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3

Add orzo or broken thin spaghetti to boiling soup now. Add peas when pasta is almost done. In a simmering soup without pasta, add carrots and peas and cook for 10 minutes until tender.

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4

Since the soup is hot, the pasta will keep cooking, so make sure it doesn't get mushy.

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5

Season and serve immediately. Serve with chopped fresh Italian parsley (leaves only). Optional thyme garnish.

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also see

also see

Pear Cranberry Sticky Buns Recipe