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
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) Cannonneli beans
1 1/2-2 c cooked white beans of your choice
4 c chicken bone broth OR (you can also use vegetable stock) stock
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.
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