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Spring minestrone with whipped lemon fetta
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Light pasta soup with tangy whipped lemon feta.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 litre salt reduced chicken style liquid stock
  • 375.00 ml dried wagon wheel pasta (or any short pasta of your choice)
  • 400g can cannellini beans, drained, rinsed
  • 2 zucchini, cut into 1cm pieces
  • 1 leek, trimmed, thinly sliced
  • 1 bunch asparagus, trimmed, thinly sliced diagonally
  • 187.50 ml frozen peas
  • 100g fetta
  • 42.00 gm lemon juice
  • 62.50 ml finely chopped fresh flat-leaf parsley
  • 20.00 ml finely grated lemon rind
Instructions:
  • In a large saucepan over medium-high heat, warm oil until shimmering. Add garlic and cook, stirring, for about 30 seconds until aromatic. Pour in stock and 3 cups of water, then bring to a boil.
  • Add the pasta and bring it back to a boil. Boil for 5 minutes. Stir in the beans, zucchini, leek, and asparagus. Decrease the heat to low. Simmer for 5 to 6 minutes, or until the pasta and vegetables are tender. Add the peas in the final 2 minutes of cooking.
  • Process feta cheese and lemon juice in a food processor until creamy, add water if necessary. Season with pepper to taste.
  • Garnish the soup with parsley, a dollop of whipped feta, and a sprinkle of lemon zest before serving.

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