Spring vegetable soup with orzo and cannellini beans

Source :  the age

This soup is very quick to make – so light and yet full of flavour, thanks to the beautiful spring vegetables that make a subtle broth as they cook. If you want a richer soup, feel free to use chicken or vegetable stock instead of water.

The feta, combined with lemon and parsley, gives the dish a nice, bright and salty kick – a perfect topping for this refreshing seasonal dish.