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.
hearty minestrone
Hearty Minestrone
Ingredient
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2 teaspoons extra-virgin olive oil
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3 medium leeks, trimmed, washed (see Tip) and thinly sliced
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4 cups reduced-sodium chicken broth, or vegetable broth
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1 cup water
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1 large red potato, diced
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2 teaspoons dried thyme
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¼ teaspoon salt
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½ teaspoon freshly ground pepper
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½ cup whole-wheat orzo
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1 15-ounce can white beans, rinsed
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2 medium zucchini, quartered and thinly sliced
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1 pound fresh spinach, stems removed
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2 tablespoons cider vinegar
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2 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Instructions
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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.
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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.
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Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.