GREEN MINESTRONE

1 cup diced (1/4-inch) pink skinned potatoes, unpeeled
1/2 cup each 1/4-inch diced celery and carrot
2 garlic cloves, finely chopped
2 tablespoons Bertolli Extra Virgin or Classico Olive Oil
8 cups reduced sodium chicken broth, fat skimmed from surface
Generous pinch of saffron threads
1 cup trimmed and cut (1/4-inch) slender green beans, about 4 ounces
1/2 cup small fresh or frozen, thawed lima beans
3 tablespoons orzo (rice shaped pasta)
1 cup packed, rinsed, trimmed and coarsely chopped tender inside leaves of escarole
1 cup trimmed and diced (1/4-inch) zucchini and/or yellow squash (or use 1/2 cup of each)
1/2 cup each sliced asparagus including tips, scallions and green peas
Salt and freshly ground pepper, to taste
Grated Parmigiano-Reggiano

Combine potato, celery, carrot, garlic and olive oil in a large broad saucepan. Cover and cook, over low heat, stirring, 10 minutes.

Add broth and saffron and heat to boiling. Stir in green beans, lima beans and orzo. Cook, stirring, about 8 minutes. Add the escarole; simmer 5 minutes.

Add zucchini, asparagus, scallions and the green peas. Simmer just until tender and heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle into bowls and serve sprinkled with cheese.

Makes 4-8 servings
From: Recipelink.com
Source: Recipe booklet: Bertolli Celebrates the Mediterranean Menu, not dated