Like this recipe?
Click Here for more soups and stews

Hearty Minestrone

    Makes 4 servings, 2 cups each
    Prep Time: 45 minutes
    Total Time: 45 minutes
    Ease of Preparation: Easy
  2 teaspoons extra-virgin olive oil
  3 medium leeks, trimmed, washed and thinly sliced
  4 cups reduced-sodium chicken broth, or vegetable broth
  1 cup water
  1 large red potato, diced
  2 teaspoons dried thyme
  1/2 teaspoon freshly ground pepper
  1/2 cup whole-wheat orzo
  1 15-ounce can white beans, rinsed
  2 medium zucchini, quartered and thinly sliced
  1 pound fresh spinach, stems removed
  2 tablespoons cider vinegar
  2 tablespoons freshly grated Parmesan cheese


1. Heat oil in a large soup pot over medium-high heat. Add leeks and cook, stirring occasionally, until soft, about 3 minutes. Add broth, water, potato, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 5 minutes.

2. Add orzo and cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add beans and zucchini and continue to cook, partially covered, until the vegetables and pasta are tender, about 8 minutes more.

3. Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.

Nutritional Notes: 307 calories; 5 g fat (1 g sat, 2 g mono); 7 mg cholesterol; 54 g carbohydrates; 19 g protein; 14 g fiber; 506 mg sodium; 1475 mg potassium.

Nutrition Bonus: Vitamin A (239% daily value), Vitamin C (100% dv), Folate (75% dv), Potassium (42% dv), Calcium (25% dv).