HEARTY MINESTRONE RECIPE RECIPES

HEARTY MINESTRONE RECIPE | EATINGWELL

Hearty Minestrone Recipe | EatingWell image

This version of the Italian classic 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.

Provided by Kathleen Desmond Stang

Total Time 45 minutes

Number Of Ingredients 14

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
¼ teaspoon salt
½ teaspoon freshly ground pepper
½ 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, preferably Parmigiano-Reggiano

Steps:

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.

Nutrition Facts : Calories 298.7 calories, CarbohydrateContent 54.5 g, CholesterolContent 2.2 mg, FatContent 4.8 g, FiberContent 13.8 g, ProteinContent 18.2 g, SaturatedFatContent 0.9 g, SodiumContent 1080.3 mg, SugarContent 7.1 g

HEARTY MINESTRONE | AMERICA'S TEST KITCHEN

Hearty Minestrone | America's Test Kitchen image

Italians rely on garden-ripe vegetables, but most of us need to make do with supermarket pickings. Is a soup with fresh, bright flavors still possible?

Provided by America's Test Kitchen

Yield Serves 6 to 8

Number Of Ingredients 1

Ingredients

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