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Uses escarole, zucchini, and asparagus. Makes four to eight servings.
Date Added: Jun 5, 2009 Hits: Rating: 0.00 Votes: 0
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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 1 cup
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
Date Added: Jun 5, 2009 Hits: Rating: 0.00 Votes: 0
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