Garbanzo Bean Soup with Saffron

Name: Garbanzo Bean Soup with Saffron
Yield: Makes 6 Servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 1/2 teaspoon saffron threads; 5 cups canned vegetable broth; 1 28-ounce can diced tomatoes in juice; 5 cups 1/2-inch pieces peeled butternut squash; 1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces; 1 cinnamon stick; 2 teaspoons ground cumin; 1 15- to 16-ounce can garbanzo beans (chickpeas), drained; 1/2 cup chopped fresh cilantro

By Marie Simmons

November 30, 2001

Recipe notes