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Golden Yellow Spring Vegetable Soup

We used arborio rice, which is medium-grain. but jasmine or basmati, both long-grain rices, would work nicely.

  • 10 cups reduced-sodium chicken broth (about six 14.5-ounce cans)

  • 1/4 teaspoon crushed saffron threads
  • 1/2 cup uncooked medium- or long-grain white rice
  • 2 cups packed torn (1-inch pieces) escarole
  • 8 ounces slender green beans, trimmed and cut in 1/4-inch pieces (about 2 cups)
  • 1 cup diced ( 1/4-inch) carrots
  • 1 cup diced zucchini or yellow squash
  • 1/2 cup fresh or frozen tiny peas
  • 1/2 cup diced seeded canned tomato
  • Kosher salt and freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano

Heat chicken broth to a simmer in a large saucepan.

Meanwhile, toast saffron in a small saucepan, stirring, about 20 seconds. Add 1/2 cup hot broth; cover and steep 10 minutes.

Reheat broth to boiling; add steeped saffron and rice. Cook, uncovered, over medium-high heat, stirring often, until rice is almost tender, about 10 minutes.

Stir in escarole, green beans and carrots; cook, stirring often, until rice and vegetables are very tender, about 8 minutes.

Add zucchini, peas and tomato; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper. Ladle into bowls and sprinkle generously with Parmesan. Serves 4 to 6

"The Amazing World of Rice" by Marie Simmons

Thursday, March 27, 2003

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