Garnished with shaved cheese and paprika
adapted from, Ivy Manning as published in the Oregonian
makes 4 servings
2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced ( I use a slice from my garlic logs)
1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups
6 c frozen cauliflower, broccoli, carrot mix
1 ( 15-16 oz) Cannoli beans
1 1/2-2 c cooked white beans of your choice
4 c chicken (you can also use vegetable stock) stock
4 c water and homemade bouillon
1 t thyme leaves, finely crumbled
few grinds of pepper
1 t yellow (ball park) mustard - don't leave this out...
4 oz sharp cheddar cheese, grated
Saute the onions and garlic in the oil, until wilted, and just starting to turn golden brown.
Add stock or bouillon, seasonings and the vegetables, including the beans. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are very tender.
Puree with a stick blender, add cheese and mustard and stir until cheese is melted.
Serve and enjoy.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!