Zuppa Fresca del Orzo

Ingredients

• 1 cup diced pink skinned potatoes, unpeeled
• 1/2 cup diagonally sliced celery
• 1/2 cup diagonally sliced carrot
• 2 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 8 cups chicken stock, fat skimmed from surface
• 1/4 teaspoon saffron (optional)
• 1 cup diagonally cut fresh green beans
• 1/2 cup baby lima beans, fresh or frozen
• 3 tablespoons orzo or riso (rice-shaped pasta)
• 1 cup coarsely chopped hearts of escarole or collard greens
• 1 cup zucchini or yellow squars, quartered lengthwise then cut diagonally
• 1/2 cup diagonally sliced asparagus spears
• 1/2 cup diagonally sliced scallions
• 1/2 cup tiny peas, fresh thawed frozen
• 1/3 cup diced plum tomatoes
• Salt pepper and Parmesan cheese to taste.

Directions

Combine potato,celery,carrot,garlic and olive oil in large broad saucepan. Cover, cook over low heat, stirring occasionally, until vegetables are tender, not browned, about 10 minutes.

Add broth and saffron. Heat to boiling. Stir in green beans, lima bean, orzo. Cook, stirring until tender, about 8 minutes. Add escarole or greens, simmer 5 minutes.

Stir in zucchini or yellow squash, asparagus, scallions, green peas. Simmer just until tender and heated through, about 5 minutes. Add tomatoes. Salt and pepper to taste. Ladle into bowls. Serve with Parmesan if desired. Serves 6-8.