*  Exported from  MasterCook II  *
 
                       Hearty Minestrone-Eating Well
 
 Recipe By     : Eating Well Feb 96
  Serving Size  : 4    Preparation Time :0:00
  Categories    : Low-Cal                          Low-Fat
                 Magazine                         Soups
 
   Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
    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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