INGREDIENTS
2 cups
Cannellini beans, cooked
2
Carrots, medium
1 tbsp
Chives, fresh
5
small cloves Garlic
1/4 lb
Green beans, fresh
1
Leek, large
1/2 cup
Peas, fresh or frozen
1 1/2 lb
Russet potatoes
3
Swiss chard, large leaves
2
sprigs Thyme, leaves
2
Turnips, diced small (about 1 1/2 cups), medium
2 cups
Vegetable broth, low-sodium
1/2 tsp
Black pepper, fresh ground
1/2 tsp
Sea salt
2 tsp
Olive oil
1/3 cup
Low-fat milk
2 tbsp
Sour cream, low-fat