Spring Minestrone Soup with Lemon Whipped Ricotta

[nverland]

Spring Minestrone Soup with Lemon Whipped Ricotta
Yield: 6 servings Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

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.