Spring vegetable soup with orzo and cannellini beans

Ingredients1 bunch asparagus, woody ends trimmed2 tbsp extra virgin olive oil4 garlic cloves, chopped250g zucchini, cut into quarters lengthways, and roughly chopped125g orzo (risoni)1 fresh bay leaf400g can cannellini beans, drained and rinsed150g frozen peas100g baby spinachsea salt and black pepperFor the herbed feta200g Greek fetalarge handful of flat-leaf parsley, roughly choppedzest of 1 lemon2 tbsp extra virgin olive oil, plus extra to serveMethodStep 1To make the herbed feta, combine all of the ingredients in a bowl and roughly mash with a fork. Set aside.Step 2Slice the asparagus spears into 5mm thick coins all the way to the tips. Halve the tips lengthways and set all the asparagus aside.Step 3In 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.Step 4Increase 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).Step 5Add 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.Step 6Divide the soup between four bowls, and serve topped with the herbed feta and an extra drizzle of olive oil.