SPRING SOUP ADDS ZEST TO YOUR LUNCH

SPRING MINESTRONE WITH WHIPPED LEMON FETTA

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

INGREDIENTS

1 tbsp 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 tbsp lemon juice

1/4 cup finely chopped fresh flat-leaf parsley

1 tbsp finely grated lemon rind

METHOD Step 1:

Heat oil in a large saucepan over mediumhigh 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.