Spring Minestrone Soup Recipe with Lemon Whipped Ricotta
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
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