1 cup onion, diced
1 cup celery, diced
2 T. olive oil
2 T. garlic, minced
12 cups vegetable stock or water
4 cups escarole, washed well, and roughly chopped
3 cups red skin potatoes, scrubbed well, and cut into 1/2-inch cubes
1 - 1 lb. pkg. frozen mixed vegetables (green bean, lima bean, corn, carrot, and pea blend)
1 1/2 cups zucchini, cut into quarters lengthwise, and sliced
generous pinch of saffron threads or 1/2 t. turmeric
1/2 t. salt
1/4 t. freshly ground black pepper
1/2 cup dry orzo pasta
1 cup green onions, thinly sliced
1/2 cup freshly chopped parsley
3 T. nutritional yeast flakes
In a large pot, saute the onion and celery in olive oil for 5 minutes or until soft. Add the garlic and saute an additional 2 minutes. Add the vegetable stock, escarole, potatoes, frozen vegetables, zucchini, saffron, salt, and pepper, and bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes. Add the orzo, green onions, and parsley, and simmer an additional 10-15 minutes or until the vegetables and orzo are tender. Stir in the nutritional yeast, taste, and add additional salt and pepper, if needed.
Yield: 3 Quarts
Home | Recipes | Books | Bio
©1999-2002 Beverly Lynn Bennett