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Photo:Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Active Time:25 minsTotal Time:30 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Cook Mode(Keep screen awake)Ingredients2teaspoonsextra-virgin olive oil2medium leeks, trimmed, thinly sliced and well rinsed1mediumyellow onion, chopped4clovesgarlic, minced4 cups reduced-sodium chicken brothorvegetable broth2cupswater1large (12 oz.) red potato, scrubbed and cubed2wholebayleaves1tablespoonItalian seasoning½teaspoonsalt¼teaspoonfreshly ground pepper½cupwhole-wheat orzo1 (15-ounce) can no-salt-added white beans, rinsed2medium zucchini, quartered and thinly sliced8ouncesfresh spinach1tablespoonfresh lemon juice3tablespoonsfreshly grated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsextra-virgin olive oil
2medium leeks, trimmed, thinly sliced and well rinsed
1mediumyellow onion, chopped
4clovesgarlic, minced
4 cups reduced-sodium chicken brothorvegetable broth
2cupswater
1large (12 oz.) red potato, scrubbed and cubed
2wholebayleaves
1tablespoonItalian seasoning
½teaspoonsalt
¼teaspoonfreshly ground pepper
½cupwhole-wheat orzo
1 (15-ounce) can no-salt-added white beans, rinsed
2medium zucchini, quartered and thinly sliced
8ouncesfresh spinach
1tablespoonfresh lemon juice
3tablespoonsfreshly grated Parmesan cheese
Directions
Heat 2 teaspoons oil in a large Dutch oven or soup pot over medium-high heat. Add sliced leeks and chopped onion; cook, stirring occasionally, until soft, about 5 minutes. Add minced garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Add 4 cups broth, 2 cups water, the cubed potato, 2 bay leaves, 1 tablespoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil; reduce heat to low and simmer, covered, for 5 minutes.
Add ½ cup orzo; cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add rinsed beans and sliced zucchini; cook, partially covered, until the vegetables and pasta are tender, about 8 minutes more.
Stir in 8 ounces spinach; cook, stirring, until wilted, about 2 minutes. Remove the bay leaves and discard. Season the soup with 1 tablespoon lemon juice. Ladle into 6 bowls and sprinkle with Parmesan (about 1½ teaspoons each).
Nutrition InformationServing Size: 2 cupsCalories 208, Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Carbohydrates 37g, Total Sugars 5g, Added Sugars 0g, Protein 12g, Fiber 8g, Sodium 480mg, Potassium 927mg
Nutrition Information
Serving Size: 2 cupsCalories 208, Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Carbohydrates 37g, Total Sugars 5g, Added Sugars 0g, Protein 12g, Fiber 8g, Sodium 480mg, Potassium 927mg
Serving Size: 2 cups
Calories 208, Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Carbohydrates 37g, Total Sugars 5g, Added Sugars 0g, Protein 12g, Fiber 8g, Sodium 480mg, Potassium 927mg
Recipe Updates
Updated January 2025
EatingWell Magazine, Holiday Issue 1996
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