Spring Minestrone with Whipped Ricotta
Soup soup soup, I love soup. This recipe makes good use of spring veggies, while cannellini beans and fresh ricotta keep it satiating.
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. In a large pot, heat the oil over medium heat. Add the garlic and cook, stirring often, until fragrant, about 1 or 2 minutes. Season with salt and pepper.
  2. Stir in the stock, pasta and beans, and bring to a boil.
  3. Reduce the heat to medium and add the zucchini, stirring often for another 3 minutes or so.
  4. Add the leek, asparagus, peas, 1/4 cup of the parsley and 1 1/2 Tbsp of lemon juice. Simmer until the veggies are just barely tender, about 5 minutes. Season to taste with salt and pepper.
  5. To whip the ricotta, use a handheld electric mixer or stand mixer to whip until fluffy. Season to taste with salt.
  6. To serve, ladle soup into a bowl and garnish with a dollop of whipped ricotta, a pinch of lemon zest and a sprinkle of parsley.
  7. Sit back and enjoy the taste of spring dancing all up on your taste buds.