Spring vegetable soup with orzo and cannellini beans

• 1 bunch asparagus, woody ends trimmed

• 2 tbsp extra virgin olive oil

• 4 garlic cloves, chopped

• 250g zucchini, cut into quarters lengthways, and roughly chopped

• 125g orzo (risoni)

• 1 fresh bay leaf

• 400g can cannellini beans, drained and rinsed

• 150g frozen peas

• 100g baby spinach

• sea salt and black pepper

For the herbed feta

• 200g Greek feta

• large handful of flat-leaf parsley, roughly chopped

• zest of 1 lemon

• 2 tbsp extra virgin olive oil, plus extra to serve

1. Step 1

   To make the herbed feta, combine all of the ingredients in a bowl and roughly mash with a fork. Set aside.

2. Step 2

   Slice the asparagus spears into 5mm thick coins all the way to the tips. Halve the tips lengthways and set all the asparagus aside.

3. Step 3

   In a large saucepan, warm the olive oil over a low heat and add the garlic with a pinch of salt. Gently cook for 2-3 minutes or until fragrant.

4. Step 4

   Increase the heat to medium and add the zucchini. Cook for 2-3 minutes, stirring often, until they begin to soften and colour. Pour in 750ml of water with a good pinch of salt and increase the heat to medium-high. Bring to a simmer. Cook until the zucchini is tender (about 3-4 minutes), then add the orzo and bay leaf and cook until the orzo is almost al dente (about 7-8 minutes).

5. Step 5

   Add the cannellini beans and cook for 1-2 minutes, then add the asparagus, peas and spinach. Cook for a further 1-2 minutes until the asparagus is tender but still bright green and the peas are just cooked. Season to taste.

6. Step 6

   Divide the soup between four bowls, and serve topped with the herbed feta and an extra drizzle of olive oil.