Minestra Alla Milanese (Vegetable Soup With Rice and Saffron)

• 9 cups chicken or beef stock, degreased, or vegetable stock
• 13 pound fresh green beans, cut into 1 1/2-inch pieces (about 1 1/2 cups)
• 1/4 teaspoon loosely packed saffron stems or 1/8 teaspoon powdered saffron
• 3/4 cup Italian arborio rice (see note)
• 2 medium ripe tomatoes, peeled, cored and cut into one-inch pieces
• 2 medium carrots, peeled and thinly sliced
• 1 cup fresh peas, shelled (if not available, substitute frozen peas)
• 2 medium zucchini, scrubbed well and cut into sticks 1 1/2 inches long by 1/2 inch wide
• 4 cups shredded romaine lettuce
• Salt, if desired
• Freshly ground black pepper
• Freshly grated imported Parmesan cheese, preferably parmigiano reggiano

1. Bring the stock to a boil in a 4-quart saucepan.
2. Add the green beans and saffron.
3. Lower the heat and simmer for 5 minutes.
4. Pour in the uncooked rice and simmer for 5 minutes.
5. Add the tomatoes and carrots.
6. If you are using fresh peas, add them now.
7. Simmer for 10 minutes.
8. Add the zucchini, romaine and frozen peas.
9. Cook for 3 minutes, or until the zucchini are barely tender.
10. Add salt and pepper to taste.
11. Serve immediately in heated soup plates with grated cheese on the side.

chicken, green beans, saffron stems, italian arborio rice, tomatoes, carrots, fresh peas, zucchini, shredded romaine lettuce, salt, freshly ground black pepper, parmesan cheese

Taken from cooking.nytimes.com/recipes/9892 (may not work)