This soup is a hearty one-dish meal that uses easy-to-find ingredients. It needs only a salad and some crusty bread to provide a filling supper.
2 teaspoons olive oil
3 leeks, medium-sized, well washed and thinly sliced
4 cups organic chicken broth or stock
1 cup water
1 red potato, large-sized, scrubbed and diced
2 teaspoons dried thyme leaves
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1/2 cup orzo pasta
15 ounces white beans, canned, drained and rinsed
2 zucchini, trimmed, quartered and thinly sliced
1 pound fresh spinach, washed, stems removed
2 teaspoons cider vinegar
2 tablespoons grated fresh Parmesan cheese
1. In a large soup pot or Dutch oven, heat oil over medium-high heat. Add leeks and cook, stirring occasionally, until soft, about 3 minutes. Pour in chicken broth and water. Add potatoes, 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.
3. Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.
(based on individual servings)
Total Fat: 6 g
Cholesterol: 6 mg
Sodium: 282 mg
Carbohydrates: 65 g
Protein: 20 g
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