 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon olive oil |
1 lb red potatoes, skins on,cut in 1/4 inch dice |
2 celery ribs, chopped |
2 carrots, cut in half lengthwise,then in thin slices |
1 cup chopped onion |
48 ounces reduced-sodium chicken broth |
1/4 teaspoon saffron |
1/4 cup orzo pasta |
1 cup frozen lima beans, thawed |
1 cup frozen peas |
1/4 lb green beans, cut in 1/2 inch pieces |
2 cups escarole, leaves |
1/2 lb zucchini, cut in 1/2 inch dice |
Directions:
1. Heat olive oil in a soup pot set over medium high.
2. Add the potatoes, celery, carrots and onion and cook, stirring, 3 to 4 minutes.
3. Add broth and saffron and bring to a boil.
4. Stir in orzo and lima beans and cook 6 to 8 minutes, until potato and orzo are partially cooked.
5. Add peas, green beans, escarole and zucchini and cook 3 to 5 minutes, until all the vegetables are tender.
|
|