Another recipe adapted from house beautiful magazine. This is also a Deborah Madison recipe I believe. If you haven’t yet discovered her vegetarian cookbooks make sure to, she’s a gem. I think she lives in Santa Fe now, but use to live in Flagstaff.
I made it on a rainy Seattle night, and with a constant stream of visitors there was nothing left but a sink full of bowls and beer bottles
3 tbsp. olive oil
3 leeks, white parts plus an inch of green, chopped and rinsed
pinch of saffron threads
1 large carrot, diced
1 large turnip, peeled and diced
3 fingeling or wax potatoes, chopped
2 small zucchini or other summer squash, half-mooned
1/2 # green beans, tipped, tailed, and cut into 1-inch lengths (i used frozen french beans from trader joe’s)
15-oz diced tomatoes
2 cloves garlic, minced
salt and pepper
2 quarts chicken broth
1 cup or more orzo pasta, cooked and rinsed in cold water til ready to serve.
store bought basil pesto
parmigiano reggiano to sprinkle on top
warm oil on medium heat in soup pot. add leeks and saffron and cook til leeks are translucent, about 10 minutes.
add veggies, garlic, 1 1/2 tsp. salt and can of tomatoes. cook 5 minutes or more.
add stock, bring to a boil, lower heat and simmer til vegetables are tender, about 20-30 minutes.
place orzo in bowl, fill with soup, dollop with pesto and sprinkle with cheese.