KANSAS CITY FOOD  - TELL A FRIEND
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Green Minestrone Soup 4-8 servings 1 cup diced (1/4-inch) pink skinned potatoes, unpeeled 1/2 cup each diced (1/4-inch) celery and carrot 2 garlic cloves, finely chopped 2 tbsp. Bertolli Extra Virgin or Classico Olive Oil. 8 cups reduced sodium chicken broth, fat skimmed from surface Generous pinch of saffron threads 1 cup trimmed and cut (1/4-inch) slender green beans, about 4 ounces 1/2 cup small fresh or frozen, thawed lima beans 3 tbsp. orzo (rice-shaped pasta) 1 cup packed, tender inside leaves of escarole, rinsed, trimmed and coarsely chopped 1 cup trimmed and diced (1/4-inch) zucchini and/or yellow squash (or use 1/2 cup of each) 1/2 cup each sliced asparagus including tips, scallions and green peas Salt and freshly ground pepper, to taste Grated Parmigiano-Reggiano 1. Combine potatoes, celery, carrot, garlic and olive oil in a large broad saucepan. Cover and cook over low heat, stirring, 10 minutes. 2. Add broth and saffron; heat to boiling. Stir in green beans, lima beans and orzo. Cook, stirring, about 8 minutes. Add the escarole; simmer 5 minutes. 3. Add zucchini, asparagus, scallions and the green peas. Simmer just until tender and heated through, about 5 minutes. Season with salt and pepper to taste. Ladle into bowls and serve sprinkled with cheese. Mediterranean Sunshine... Oven Roasted Red Bell Peppers and Eggplant Veal Stew With Mushrooms Pizza Bianca Arugula, Orange and Red Onion Salad Almond and Orange Torta Green Minestrone Soup SOURCE: Bertolli Olive Oil |
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