Gluten-Free White Bean & Veggie Soup

INGREDIENTS (for 1 serving):

• 2 tsp extra-virgin olive oil
• 1 carrot(s)
• 1 celery stalk(s)
• 1/8 onion
• 1/2 garlic clove
• 1/2 cup sliced mushrooms
• 1 tsp fresh thyme
• 1 dash salt and pepper
• 1 1/2 cups vegetable or chicken broth (Using Mom’s Place Vegetable or Chicken Bouillon)
• 1/2 cup water
• 1/3 cup frozen peas
• 3/4 cup canned white beans
• 4 half walnut halves (opt.)

DIRECTIONS

1. Heat oil in a large saucepan over medium heat.

2. Add carrot, celery, onion, garlic, mushrooms, thyme, salt and black pepper and cook, stirring, until the vegetables soften, about 3 to 5 minutes.

3. Increase heat to medium-high and continue to cook, until most of the liquid has evaporated, about 5 minutes.

4. Add broth, water, and beans; cook until just heated through and serve.

5. Top with nuts (optional).