Spring minestrone with whipped lemon fetta

Spring minestrone with whipped lemon fetta


The whipped lemon fetta gives this lighter pasta soup a tangy twist.

The ingredient of Spring minestrone with whipped lemon fetta

  1. 1 tablespoon extra virgin olive oil
  2. 3 garlic cloves, crushed
  3. 1 litre Massel salt reduced chicken style liquid stock
  4. 1 1/2 cups dried wagon wheel pasta (or any short pasta of your choice)
  5. 400g can cannellini beans, drained, rinsed
  6. 2 zucchini, cut into 1cm pieces
  7. 1 leek, trimmed, thinly sliced
  8. 1 bunch asparagus, trimmed, thinly sliced diagonally
  9. 3/4 cup frozen peas
  10. 100g fetta
  11. 2 tablespoons lemon juice
  12. 1/4 cup finely chopped fresh flat-leaf parsley
  13. 1 tablespoon finely grated lemon rind

The instruction how to make Spring minestrone with whipped lemon fetta

  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.
  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.
  3. Meanwhile, process fetta with lemon juice in a food processor until smooth, adding a little water if needed. Season with pepper.
  4. Add parsley to soup. Serve soup topped with a dollop of whipped fetta and sprinkled with lemon rind.

Nutritions of Spring minestrone with whipped lemon fetta

calories: 401.52 calories
calories: 12.3 grams fat
calories: 5 grams saturated fat
calories: 45.7 grams carbohydrates
calories: 20.3 grams protein
calories: 17 milligrams cholesterol
calories: 1078 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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