Instructions: 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 to 15 minutes or until the vegetables and orzo are tender. Stir in the nutritional yeast, taste, and add additional salt and pepper, if needed.

This recipe yields 3 quarts.

Yield: 3 quarts

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