This colorful Summer Minestrone — full of healthy veggies like carrots, leeks, cherry tomatoes and peas— can be made in just 30 minutes. Perfect for those end of summer cooler evenings.
Prep Time10 mins
Cook Time25 mins
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 2 leeks washed and thinly sliced use an onion if you don’t have leeks
- 3 celery stalks chopped
- 2 small yellow squash cut into 1/2-inch pieces
- 1 teaspoon fresh thyme (or rosemary)
- 1 cup of cherry tomatoes sliced in half
- 4-6 cups stock or water I used vegetable stock
- 4 carrots peeled thinly sliced lengthwise (you could use a mandoline)
- 1 cup peas you could use fresh or frozen. I used frozen from fresh that I had in my freezer
- Salt and freshly ground pepper
Heat 3 tablespoons olive oil in a large pot over medium heat. Add the leeks, celery, yellow squash, and thyme. Cook 2-3 minutes. Stir in the tomatoes and cook 3-4 more minutes; season with salt and pepper.
Add stock or water and bring to a simmer (start with 4 or 5 cups of stock. Depending on how thick you want your minestrone, add another cup if you want it less thick). Cook simmering, covered, for 10 minutes (leave the lid slightly off the pan and keep checking and stirring to make sure it doesn’t boil too much).
If you are adding orzo or a broken pieces of a thin spaghetti, bring soup to a boil and add them in now. When the pasta is almost done, add in the peas. If you aren’t adding pasta to the soup, keep the soup on a simmer and add in the carrots and peas and cook for about 10 minutes (or until the peas are tender).
If you did add the pasta, cook until the pasta is al dente (it will keep cooking in the soup because it is very hot, so check to make sure it doesn’t become too mushy).
Adjust seasonings and serve immediately. Could be served with chopped fresh Italian parsley (leaves only). Garnish with additional thyme (optional).
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