Comforting Minestrone Soup is the Perfect Way to Warm Up

This hearty take on the traditional Italian soup Minestrone, with added leeks, potatoes, beans, zucchini, spinach, and orzo, is the ideal choice for a chilly winter's daytime meal.  

Use vegetable broth instead of chicken stock to produce a vegetarian version. Add freshly grated Parmigiano-Reggiano to the top of each bowl for a flavourful pop.  

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

Direction

Oil should be heated over medium-high heat in a Dutch oven or large soup pot. Add the leeks and simmer, stirring periodically, for about 3 minutes, or until tender. Add the potato, water, thyme, broth, salt, and pepper. After bringing to a boil, lower the heat, and simmer, covered, for five minutes.  

Cook the orzo for five minutes with a half lid on, stirring now and again to keep it from sticking. Add the beans and zucchini, and simmer, partially covered, for a further 8 minutes or until the pasta and veggies are cooked.  

Cook the spinach for about two minutes, stirring occasionally, until it wilts. Use vinegar to season the soup. Spoon mixture into dishes and sprinkle with Parmesan. 

Advice Remove the green tips and white roots from leeks to clean them. Slice leeks lengthwise and submerge in an ample amount of water. To get rid of any dirt or sand, swish the leeks in the water. Empty the. Continue until there's no more grit.