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).