Hearty Minestrone

Description

1. 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.
2. 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.
3. 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).