Categories: Soups- stew- chili- chowder

Ingredients

• 3 Tsp. olive oil
• 3 cloves garlic, thinly sliced
• 6 cups chicken or vegetable stock
• 1 cup ditalini pasta
• 1 cup canned cannellini beans, rinsed
• 1 small zucchini, quartered lengthwise and sliced 1/4 inch thick
• 1 leek- white and light green parts only, halved lengthwise and thinly sliced
• 1/4 lb. asparagus, sliced on an angle 1/2-inch thick
• 1/4 lb. asparagus, sliced on an angle 1/2-inch thick
• 1 cup frozen peas
• 1/2 cup minced parsley
• 1 lemon, zested and juiced
• 1 cup ricotta

Directions

1. In a large pot, hot 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,
2. 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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