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