Regional European Italian Italian Soup Hearty Minestrone 4.7 (15) 14 Reviews This version of the classic Italian 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. By Kathleen Desmond Stang Kathleen Desmond Stang Kathleen Desmond Stang was a food writer and founding member of the Seattle chapter of Les Dames d’Escoffier. Kathleen wrote five cookbooks, including A Little Northwest Cookbook, Northwest Berry Cookbook and The Delectable Apple, and she published over 150 food articles in EatingWell, the Los Angeles Times, the Seattle Times, the Baltimore Sun and others. She worked at Pacific Kitchen developing recipes and was also an elementary, junior high and high school teacher. Kathleen died in 2011. EatingWell's Editorial Guidelines Updated on September 24, 2025 Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD See More As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Close Credit: Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali Active Time: 25 mins Total Time: 30 mins Servings: 6 Nutrition Profile: No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Bone Health Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Fiber Heart-Healthy High-Protein Egg-Free Low-Calorie Jump to Nutrition Facts Rich in a variety of vegetables, this minestrone soup supports a balanced diet.Whole-wheat orzo boosts the fiber content, while fresh spinach adds vibrant color and essential nutrients.Parmesan cheese brings robust flavor to every bite. Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 2 teaspoons extra-virgin olive oil 2 medium leeks, trimmed, thinly sliced and well rinsed 1 medium yellow onion, chopped 4 cloves garlic, minced 4 cups reduced-sodium chicken broth or vegetable broth 2 cups water 1 large (12 oz.) red potato, scrubbed and cubed 2 whole bay leaves 1 tablespoon Italian seasoning ½ teaspoon salt ¼ teaspoon freshly ground pepper ½ cup whole-wheat orzo 1 (15-ounce) can no-salt-added white beans, rinsed 2 medium zucchini, quartered and thinly sliced 8 ounces fresh spinach 1 tablespoon fresh lemon juice 3 tablespoons freshly grated Parmesan cheese Directions Heat 2 teaspoons oil in a large Dutch oven or soup pot over medium-high heat. Add sliced leeks and chopped onion; cook, stirring occasionally, until soft, about 5 minutes. Add minced garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Add 4 cups broth, 2 cups water, the cubed potato, 2 bay leaves, 1 tablespoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil; reduce heat to low and simmer, covered, for 5 minutes. Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali Add ½ cup orzo; cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add rinsed beans and sliced zucchini; cook, partially covered, until the vegetables and pasta are tender, about 8 minutes more. Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali Stir in 8 ounces spinach; cook, stirring, until wilted, about 2 minutes. Remove the bay leaves and discard. Season the soup with 1 tablespoon lemon juice. Ladle into 6 bowls and sprinkle with Parmesan (about 1½ teaspoons each). Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali Nutrition Information Serving Size: 2 cupsCalories 208, Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Carbohydrates 37g, Total Sugars 5g, Added Sugars 0g, Protein 12g, Fiber 8g, Sodium 480mg, Potassium 927mg Recipe Updates Based on earlier review and comments of this recipe, we’ve retested and made the following adjustments (and updated the nutritional analysis accordingly):Reduced the amount of leeks from 3 to 2 (to help with broth-to-vegetable ratio)Increased water from 1 cup to 2 cups (to keep the soup from thickening up too much)Reduced spinach from 1 pound to 8 ounces (to help with broth-to-vegetable ratio)Took out thyme and added onion, garlic, bay leaves and Italian seasoning (to boost and balance the flavor)Swapped out cider vinegar for lemon juice (to cut acidity)Increased Parmesan cheese and salt (to boost flavor)Decreased ground pepper (to improve flavor)Updated January 2025 EatingWell Magazine, Holiday Issue 1996 Save Rate Print Nutrition Facts (per serving) 217 Calories 4g Fat 36g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 2 cups Calories 217 % Daily Value * Total Carbohydrate 36g 13% Dietary Fiber 7g 26% Total Sugars 4g Added Sugars 0g 0% Protein 13g 25% Total Fat 4g 5% Saturated Fat 1g 6% Cholesterol 2mg 1% Vitamin A 248µg Vitamin C 35mg 39% Vitamin D 0µg Vitamin E 2mg 13% Folate 157µg Vitamin K 208µg Sodium 322mg 14% Calcium 163mg 13% Iron 5mg 27% Magnesium 106mg 25% Potassium 1131mg 24% Zinc 2mg 15% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.