Uses escarole, zucchini, and asparagus. Makes four to eight servings.
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Kansas City infoZine Food Article
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
Date Added: Jun 5, 2009 Hits: Rating: 0.00 Votes: 0