In a large pot or dutch oven,heat the oilve 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.

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. Makes 8 cups. Serves 4 as a main course 385 calories per serving 22 grams protein 6 grams fat 67 grams carbohydrates 510 mg sodium 2 mg cholesterol