Green And Gold Minestrone

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - diced
1 cup	110g / 3.9oz	Celery - diced
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced garlic
12 cups	2844ml	Vegetable stock
		= (or water)
4 cups	584g / 20oz	Roughly-chopped well-washed escarole
3 cups	711ml	Cubed (1/2") washed red skin potatoes
1		Frozen mixed vegetables - (16 oz)
		= (green bean, lima bean, corn,
		Carrot, and pea blend)
1 1/2 cups	355ml	Sliced lengthwise-quartered zucchini
		Generous pinch of saffron threads
		= (or 1/2 tspn turmeric)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Dry orzo pasta
1 cup	62g / 2.2oz	Thinly-sliced onions
1/2 cup	73g / 2.6oz	Freshly-chopped parsley
3 tablespoons	45ml	Nutritional yeast flakes

Recipe Instructions

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 to 15 minutes or until the vegetables and orzo are tender. Stir in the nutritional yeast, taste, and add additional salt and pepper, if needed.

This recipe yields 3 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.