Ingredients:
spray vegetable oil, preferabbly Olive oil
1 onions, chopped
2 garlic cloves, finely chopped
4 ounces mushrooms, thinly sliced
3 (14 ounce) cans vegetable broth
3/4 lb tiny new potatoes, quartered
1/2 lb baby carrots, scrubbed, 1 inch pieces
1/4 teaspoon salt ( or more)
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
8 thin asparagus, cut into 1-inch pieces
1 (15 ounce) cans pinto beans, drained and rinsed
1/2 teaspoon chili flakes ( or less)
shaved parmesan cheese (optional)
Directions:
Lightly spray a large saucepan with oil.
Over medium heat saute the onion, garlic and mushrooms, stirring for apprx 3 minutes.
Add Broth,potatoes, carrots and salt, bring to a boil, cover and simmer 5 minutes.
Add Thyme,asparagus,beans and chili flakes.
Cover and cook a further 5 minutes or until the vegetables are cooked.
To serve spoon into bowls and add some shaved parmesan cheese on top if desired.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.