Spring Minestrone Soup with Lemon Whipped Ricotta
This spring minestrone soup with lemon whipped ricotta is perfect for cool nights. It's packed full of vegetables, is vegetarian friendly and ready in just 30 minutes! Your whole family will love this easy and flavorful soup.
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Ingredients
- 2 tablespoons unsalted butter
- 2 leeks cleaned, trimmed and thinly sliced into half moons
- 4 cloves of garlic minced
- 2 tablespoons minced fresh oregano
- 6 cups vegetable stock
- 2 cups diced zucchini
- 2 cups diced asparagus
- 2 cups frozen peas
- 1 14 ounce can white beans, drained and rinsed
- 1/4 cup minced parsley
- 8 ounces small shaped pasta cooked
- 1/2 lemon juiced and zested
- 1 cup ricotta
- Kosher salt to taste
- Black pepper freshly cracked, to taste
Instructions
- Add butter to a soup pot and set over medium high heat.
- When the butter is melted add the leeks and cook for 5 minutes.
- Add garlic and oregano and saute for a minute.
- Pour in the vegetable stock and bring to a boil.
- Add in the zucchini, asparagus, peas and white beans. Cook for 5 minutes to just soften the vegetables.
- Turn off the heat and stir in parsley, cooked pasta and lemon juice.
- Using a mixer, blend ricotta cheese with lemon zest until fluffy, about 1 minute.
- Season soup with kosher salt and pepper.
- Serve soup with a dollop of whipped ricotta on top.
Nutrition
Serving: 1g | Calories: 293kcal | Carbohydrates: 41g | Protein: 17g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 1011mg | Fiber: 9g | Sugar: 7g
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