Vegetable-Rice Soup With Saffron

• 8 c. chicken broth
• pinch of saffron threads
• 8 oz. escarole, cut into bite-size pieces, washed and drained
• 8 oz. green beans, trimmed and cut in bite-size pieces
• 4 medium-size carrots, peeled, quartered lengthwise and cut in 1/4-inch lengths
• 3/4 c. uncooked converted long-grain rice
• 1 medium-size yellow squash, cut in 1/4-inch pieces
• 3/4 c. coarsely chopped, seeded and peeled tomatoes
• freshly ground pepper to taste

1. Bring 1 cup of the broth and the saffron to a boil in a small saucepan.
2. Remove from heat, cover and let steep for 15 minutes. Bring remaining 7 cups of broth to a boil in a 5-quart pot.
3. Stir in saffron broth, escarole, green beans, carrots and rice.
4. Bring to a simmer and cook, uncovered, 15 minutes, stirring often, until vegetables are tender.
5. Add yellow squash and tomatoes.
6. Simmer, uncovered, 10 minutes longer, until rice is tender.
7. Season with pepper.

chicken broth, threads, green beans, carrots, longgrain rice, tomatoes, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337322 (may not work)