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| 2 Esslöffel | olive oil |
| 3 mittel | Leek; washed, sliced thin |
| 4 Tasse | Reduced sodiun chicken broth -- defatted |
| 1 gross | Red potato; scrubbed&diced |
| 2 Teelöffel | thyme dried |
| 1/2 Teelöffel | Salt |
| 1/2 Teelöffel | Freshly ground black pepper or to taste |
| 1/2 Tasse | Orzo |
| 15 x ca. 30 g | White beans; drained&rinsed |
| 2 | Zucchini, trimmed; 1/ 4'd, sliced thin |
| 1 x ca. 450 g | Spinach; stemmed&washed |
| 2 Esslöffel | cider vinegar |
| 2 Esslöffel | Freshly grated paremesan |
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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. D. 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.
385 calories es per serving 22 grams ms protein
6 grams ms fat
67 grams ms carbohydrates 510 mg sodium
2 mg cholesterol
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