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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