Spring vegetable soup with orzo and cannellini beans

A spring vegetable soup featuring orzo and cannellini beans has been detailed in recent recipes published by two Australian newspapers. The dish includes asparagus, zucchini, cannellini beans, peas, spinach, and orzo, prepared with olive oil, garlic, and a bay leaf. A herbed feta topping made with Greek feta, parsley, lemon zest, and olive oil complements the soup. The recipe begins with preparing the herbed feta by combining Greek feta, parsley, lemon zest, and olive oil in a bowl and mashing them together. Asparagus is sliced into small pieces and set aside. Olive oil and garlic are sautéed gently before adding zucchini, which is cooked until softened. Water is added, bringing the mixture to a simmer. Orzo and a bay leaf are introduced and cooked until nearly al dente. Cannellini beans are added briefly before incorporating asparagus, peas, and spinach. The soup is seasoned and served in four portions. Both sources provide identical instructions for the soup’s preparation, including specific measurements and cooking times. The method involves slicing asparagus, sautéing garlic, cooking zucchini, adding orzo, and finishing with vegetables and seasoning. The herbed feta is prepared separately and used as a garnish. The recipe emphasizes the use of seasonal vegetables and simple ingredients, highlighting the versatility of orzo and cannellini beans in creating a hearty yet light spring dish. The inclusion of herbs and olive oil adds flavor while maintaining a balanced nutritional profile.