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20 minute dinner recipes

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Hearty Minestrone

http://www.eatingwell.com/recipes/hearty_minestrone.html

This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.

4 servings, 2 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Heat oil in a Dutch oven or 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.

Nutrition

Per serving : 307 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 7 mg Cholesterol; 54 g Carbohydrates; 19 g Protein; 14 g Fiber; 656 mg Sodium; 1475 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 2 vegetable, 1 plant-based protein, 1/2 fat

Tips & Notes