Vegetable-Rice Soup With Saffron - cooking recipe

Ingredients
    8 c. chicken broth
    pinch of saffron threads
    8 oz. escarole, cut into bite-size pieces, washed and drained
    8 oz. green beans, trimmed and cut in bite-size pieces
    4 medium-size carrots, peeled, quartered lengthwise and cut in 1/4-inch lengths
    3/4 c. uncooked converted long-grain rice
    1 medium-size yellow squash, cut in 1/4-inch pieces
    3/4 c. coarsely chopped, seeded and peeled tomatoes
    freshly ground pepper to taste
Preparation
    Bring 1 cup of the broth and the saffron to a boil in a small saucepan.
    Remove from heat, cover and let steep for 15 minutes. Bring remaining 7 cups of broth to a boil in a 5-quart pot.
    Stir in saffron broth, escarole, green beans, carrots and rice.
    Bring to a simmer and cook, uncovered, 15 minutes, stirring often, until vegetables are tender.
    Add yellow squash and tomatoes.
    Simmer, uncovered, 10 minutes longer, until rice is tender.
    Season with pepper.

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