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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the oil over medium. Add the garlic and cook, stirring often, until fragrant, about 2 minutes; season with salt and pepper. Stir in the stock, pasta and beans; bring to a boil. Reduce the heat to medium, stir in the zucchini and cook, stirring often, 3 minutes. Stir in the leek, asparagus, peas, 1/4 cup parsley and 1 1/2 tbsp. lemon juice. Simmer until the vegetables are just tender, about 5 minutes. Season.

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  • Meanwhile, in a bowl using an electric mixer, whip the ricotta until fluffy; season. Divide the soup among bowls. Garnish with the whipped ricotta, 1 1/2 tsp. lemon zest and the remaining 1/4 cup parsley.

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