Brief
Spring vegetable soup with orzo and cannellini beans recipe published
The Sydney Morning Herald shares a step‑by‑step recipe for a bright spring vegetable soup featuring orzo and a lemon‑herbed feta topping.
By Felo News Desk · Published
The Sydney Morning Herald posted a spring vegetable soup recipe that serves four, featuring asparagus, zucchini, peas, spinach, orzo and cannellini beans, finished with a lemon‑herbed feta garnish.
Ingredients include one bunch of trimmed asparagus, two tablespoons of extra‑virgin olive oil, four chopped garlic cloves, 250 g zucchini, 125 g orzo, a bay leaf, a 400 g can of cannellini beans, 150 g frozen peas, 100 g baby spinach, sea salt, black pepper, and for the herbed feta: 200 g Greek feta, chopped parsley, lemon zest, and olive oil.
The method starts by mashing the feta mixture, then sautéing garlic, adding zucchini, simmering with 750 ml water, cooking the orzo, and finally stirring in beans, asparagus, peas and spinach before serving with the feta and a drizzle of oil.
Key facts
- The soup serves four portions. (smh.com.au)
- Ingredients include asparagus, zucchini, orzo, cannellini beans, peas, spinach and herbed feta. (smh.com.au)
- The recipe calls for 750 ml of water and a bay leaf during cooking. (smh.com.au)
Sources
- [1] smh.com.au — originally reported as “Vegetable soup recipe for spring”
