With leeks, peas, carrots and fresh herbs, this vegetable-filled green minestrone soup is a spring twist on the classic Italian soup.
6 tablespoons olive oil, divided
1 leek, white and pale-green parts only, finely chopped
1/2 small white onion, finely chopped
1 celery stalk, thinly slices
4 cups low sodium vegetable or chicken broth
2 small carrots, peeled and thinly sliced lengthwise with a mandolin
1 cup shelled peas, fresh or frozen
Kosher salt and black pepper
1/2 cup fregola, cavatelli or other small pasta
1–1/2 cups flat-leaf parsley leaves
1/2 shallot, minced
1 garlic clove, minced
Shaved Parmesan for serving
Heat the 2 tablespoons olive oil in a large saucepan over medium heat. Add the leeks, onions and celery and sauté until softened, about 5 minutes. Add the broth and bring a boil. Reduce the heat and simmer for 10-15 minutes. Add the carrots and peas and continue simmering until the carrots are tender, about 5 minutes. Season with salt and pepper.
In a medium saucepan, cook the pasta in boiling salted water until al denté, according to packet instructions. Add the pasta to the soup.
While the pasta is cooking, place the parsley, shallots, garlic and remaining olive oil in a food processor and process into a paste. Stir into the soup and season with salt and pepper to taste. Divide the soup into bowls and top with with shaved Parmesan before serving.