Creamy Primavera Verde

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups canned vegetables or 2 cups chicken broth
• 3 (4 ounce) cans diced green chilies, drained
• 2 (15 ounce) cans green enchilada sauce
• 1 (8 1/4 ounce) can sliced carrots, drained
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 1 (8 ounce) can cut green beans, drained
• 1 (6 1/2 ounce) can sliced mushrooms, drained
• 1 cup canned beans (pinto or navy, drained and rinsed)
• 1 cup mexican crema (or heavy cream)
• salt & fresh ground pepper, to taste
• 2 lbs dry pasta, any shape, cooked according to package directions, hot
• 2 cups sharp grating cheese (optional)
• 1 cup thinly sliced green onion (optional)

Recipe

• 1 preparation:
• 2 heat olive oil in a large, heavy pot over medium heat. add onion and cook until softened, about 5 minutes. stir in garlic and sauté 30 seconds. add flour and stir until it is all absorbed. stir in the broth and simmer to make a smooth thick sauce. stir in chiles and enchilada sauce until combined. simmer for 15 minutes until lightly thickened. add carrots, corn, green beans, mushrooms and pinto beans. heat to a simmer. stir in crema, salt and pepper; keep warm. serve with hot pasta, and cheese and green onions, for garnish, if desired.
• 3 nutritional information per serving: calories 180; total fat 7g; saturated fat 3g; cholesterol 13mg; sodium 592mg; carbohydrate 24g; fiber 3g; protein 5g; vitamin a 33%dv*; vitamin c 10%dv; folate 4%dv; calcium 4%dv; iron 6%dv; potassium 4%dv *daily value.