2 cloves garlic, minced
1 Tablespoon olive oil
2 leeks, halved lengthwise and sliced ½ inch thick
2 14 oz. cans reduced sodium chicken broth
2 cups water
1 15 oz. can navy beans, rinsed and drained
1 teaspoon dried thyme, crushed
4 oz. dried linguini or fettuccine, broken
1 lb. Peeled and de-veined shrimp or scallops
4 medium Roma tomatoes, chopped
1 cup fresh spinach, or arugula
fresh ground black pepper
In a 4 quart dutch oven, cook garlic in oil for about 15 seconds. Add Leeks. Cook and stir until tender – just a few minutes.
Add broth, water, beans, and thyme.
Bring to boiling.
Add pasta.
Simmer uncovered for 10-12 minutes, or until pasta is just tender. Stir occasionally.
Stir in seafood.
Simmer 2 more minutes, or until seafood is just opaque.
Add tomatoes and spinach.
Heat through, about 1 minute. Do not over cook.
Season to taste with fresh ground black pepper.
Serve.
Makes 4 servings.
