Primavera Minestrone

From Cooking Club of America magazine April/May 2010

Minestrone is typically a thick, hearty soup, but this light, brightly flavored version is endowed with the taste and color of spring. If you choose to make it ahead, set aside the squash, asparagus and basil and add them just before serving when the soup is reheated.

1/3 cup orzo (rice-shaped pasta) or Arborio rice
2 tablespoons extra-virgin olive oil
1 medium leek, white and light green parts only, chopped (about 2 cups)
1 cup chopped carrots
4 large garlic cloves, minced
6 cups lower-sodium chicken broth
4 oz. green beans, sliced (about 1 cup)
4 oz. yellow summer squash, coarsely chopped (about 1 cup)
1 cup sliced asparagus
1/2 cup thinly sliced fresh basil, divided
1/4 teaspoon pepper
3/4 cup grated Pecorino Romano cheese

1. Cook pasta according to package directions. Drain; cool under cold running water.

2. Meanwhile, heat oil in wide large saucepan or Dutch oven over low heat until hot. Cook leek and carrots, covered, 10 minutes or until vegetables are soft but not browned. Remove cover. Add garlic; cook and stir 30 seconds or until fragrant. Add broth and green beans; bring to a boil over high heat.

3. Add pasta, squash, asparagus, 1/4 cup of the basil and pepper; reduce heat to medium. Cook 10 minutes or until vegetables are tender, stirring occasionally. Serve topped with remaining 1/4 cup basil and cheese.
6 (1 2/3-cup) servings

PER SERVING: 170 calories, 8.5 g total fat (3 g saturated fat), 10.5 g protein, 14 g carbohydrate, 15 mg cholesterol, 770 mg sodium, 2.5 g fiber