Recipes
Hearty Minestrone
- Soups
This version of the classic Italian 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.
Ingredients
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2 teaspoons extra-virgin olive oil
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2 medium leeks, trimmed, thinly sliced and well rinsed
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1 medium yellow onion, chopped
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4 cloves garlic, minced
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4 cups reduced-sodium chicken broth or vegetable broth
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2 cups water
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1 large (12 oz.) red potato, scrubbed and cubed
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2 whole bay leaves
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1 tablespoon Italian seasoning
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½ teaspoon salt
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¼ teaspoon freshly ground pepper
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½ cup whole-wheat orzo
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1 (15-ounce) can no-salt-added white beans, rinsed
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2 medium zucchini, quartered and thinly sliced
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8 ounces fresh spinach
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1 tablespoon fresh lemon juice
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3 tablespoons freshly grated Parmesan cheese
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