Ingredients

• 2  cloves garlic, minced
• 1  Tbsp. extra virgin olive oil
• 2  leeks, halved lengthwise and sliced 1/2-inch thick
• 2  14-oz. cans reduced-sodium chicken broth
• 2  cups water
• 1  15-oz. can navy beans, rinsed and drained
• 1  tsp. dried thyme, crushed
• 4  oz. broken dry linguini or fettuccini
• 1  pound peeled and deveined medium shrimp and/or bay scallops
• 4  medium Roma tomatoes, coarsely chopped
• 1  cup fresh arugula or spinach
•   Freshly ground pepper

Directions

1. In 4-quart Dutch oven cook garlic in oil for 15 seconds; add leeks. Cook and stir until tender. Add broth, water, beans, and thyme; bring to boiling. Add linguini. Simmer, uncovered, for 10 to 12 minutes or until pasta is just tender, stirring occasionally. Stir in seafood. Simmer 2 minutes or until seafood is just opaque. Divide among soup plates. Add tomatoes and arugula. Season to taste with pepper. Makes 4 servings.