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Category: Beans, Vegetables, Soups

 Ingredients List

  • ”¢ 8 ounces low-sodium vegetable broth
  • ”¢ ½ cup water
  • ”¢ 2 teaspoons extra virgin olive oil
  • ”¢ 2 tablespoons each chopped carrot, broccoli, and onion
  • ”¢ ¼ cup mushrooms, sliced
  • ”¢ â…“ cup frozen green peas
  • ”¢ 1 tablespoon garlic, chopped
  • ”¢ ½ teaspoon fresh thyme, chopped
  • ”¢ Salt and pepper, to taste
  • ”¢ ½ cup canned white beans, rinsed and drained
  • ”¢ 1 tablespoon walnuts, finely chopped


1. Heat oil in a large saucepan over medium heat. Add carrot, broccoli, onion, mushrooms, peas, garlic, thyme, salt and pepper and cook, stirring, until the vegetables release some of their juices, about 3 to 5 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated.

2. Add broth, water and white beans; bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables and beans are tender.

3. Remove from heat, add walnuts and serve.

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