Minestrone

[Guest guest]

1 cup onion, diced1 cup celery, diced2 T. olive oil2 T. garlic, minced12 cups vegetable stock or water4 cups escarole, washed well, and roughly chopped3 cups red skin potatoes, scrubbed well, and cut into 1/2-inch cubes1 - 1 lb. pkg. frozen mixed vegetables (green bean, lima bean, corn, carrot, and pea blend)1 1/2 cups zucchini, cut into quarters lengthwise, and slicedgenerous pinch of saffron threads or 1/2 t. turmeric1/2 t. salt1/4 t. freshly ground black pepper1/2 cup dry sprouted pasta (optional)1 cup green onions, thinly sliced1/2 cup freshly chopped parsley 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 10-15 minutes or until the vegetables and orzo are tender. Stir in the nutritional yeast, taste, and add additional salt and pepper, if needed. Yield: 3 Quarts

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