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How to make Spring minestrone with whipped lemon fetta

Yield = 4
Prep time: 0:25
Cook time: 0:20
Total time: 0:45

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 litre Massel salt reduced chicken style liquid stock
  • 1 1/2 cups 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
  • 3/4 cup frozen peas
  • 100g fetta
  • 2 tablespoons lemon juice
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely grated lemon rind

Method

  • Step 1 Heat oil in a large saucepan over medium-high heat. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add stock and 3 cups water. Bring to the boil.
  • Step 2 Add pasta. Return to the boil. Boil for 5 minutes. Add beans, zucchini, leek and asparagus. Reduce heat to low. Simmer for 5 to 6 minutes or until pasta and vegetables are tender, adding peas in the last 2 minutes of cooking.
  • Step 3 Meanwhile, process fetta with lemon juice in a food processor until smooth, adding a little water if needed. Season with pepper.
  • Step 4 Add parsley to soup. Serve soup topped with a dollop of whipped fetta and sprinkled with lemon rind.