2 Tablespoons Olive Oil
3 Medium Leek — washed,sliced thin
4 Cups Reduced Sodiun Chicken Broth — defatted
1 Large Red Potato — scrubbed&diced
2 Teaspoons Dried Thyme
1/2 Teaspoon Salt — or to taste
1/2 Teaspoon Freshly Ground Black Pepper — or to taste
1/2 Cup Orzo
15 Ounces White Beans — drained&rinsed
2 Each Zucchini,Trimmed — 1/4’d,sliced thin
1 Pound Spinach — stemmed&washed
2 Tablespoons Cider Vinegar
2 Tablespoons Freshly Grated Paremesan
In a large pot or dutch oven,heat the oilve oil over med-high heat. Add the leeks and cook,striing occasionally,until soft,approximate 3-4 minutes. Add the broth and 1 cup water. Add potatoes,thyme
and s&p. Bring to a boil,reduce heat to low and let simmer for 5 minutes,covered.
Add the orzo and cook,striing to prevent sticking,for 5 minutes. Add the beans and zuchinni. Cook,partially covered for about 8 more minute or until pasta and veggie are tender.
Stir in the spinach and cook 2 more minutes. Season with the vinegar. Ladle into bowls and sprinkle on the cheese. Makes 8 cups. Serves 4 as a main course 385 calories per serving
22 grams protein
6 grams fat
67 grams carbohydrates
510 mg sodium
2 mg cholesterol