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.
Adapted from Bon Appetit