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.