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30 minutes
Prep: 15 minutes
Cook: 15 minutes
1234 calories per serving view nutrition facts
4 servings
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| 2 | tablespoons | olive oil | |
| 3 | each | leek | medium, washed, thin |
| 4 | cups | chicken broth, low salt | defatted |
| 1 | each | red potatoes | large scrubbed diced |
| 2 | Teaspoons | thyme | dried |
| 1/2 | teaspoon | salt | or to taste |
| 1/2 | teaspoon | black pepper | or to taste |
| 1/2 | cup | orzo | |
| 15 | Ounces | white beans | drained and rinsed |
| 2 Each | zucchini | thinly sliced | |
| 1 | Pound | spinach | stemmed and washed |
| 2 | tablespoons | cider vinegar | |
| 2 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | finely grated |
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 saltand pepper.
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.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 456mg | 19% |
| Total Carbohydrate 213.0g | 71% |
| Dietary Fiber 48.0g | 190% |
| Sugars 3.0g | |
| Protein 77.0g | 155% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 76% | Iron | 170% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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