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Hearty Minestrone Soup Recipe

Ingredients:

  • 2 teaspoons extra-virgin olive oil
  • 3 medium leeks, trimmed, washed (see Tip) and thinly sliced
  • 4 cups reduced-sodium chicken broth, or vegetable broth
  • 1 cup water
  • 1 large red potato, diced
  • 2 teaspoons dried thyme
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup whole-wheat orzo
  • 1 15-ounce can white beans, rinsed
  • 2 medium zucchini, quartered and thinly sliced
  • 1 pound fresh spinach, stems removed
  • 2 tablespoons cider vinegar
  • 2 tablespoons freshly grated Parmesan cheese

Method:

  • 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.
  • 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.
  • Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar.
  • Ladle into bowls and garnish with Parmesan.

hearty-minestrone-soup-recipe

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