Hearty Minestrone-Eating Well

* Exported from MasterCook II *

Hearty Minestrone-Eating Well

Recipe By : Eating Well Feb 96
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Low-Fat
Magazine Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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


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