You can substitute any vegetables you like but I mainly use frozen broccoli florets and fresh julienned carrots. (staceyhomemaker.com)
1 14 - ounce can reduced - sodium chicken broth, or vegetable broth 1 cup water 1 lb broccoli crowns, trimmed and chopped (about 6 cups) or 1 large bag frozen broccoli florets, thawed 1 14 - ounce can cannellini beans, rinsed and drained 1/4 teaspoon salt 1/4 teaspoon pepper 1 c shredded cheddar cheese (brittanyspantry.com)
-1 large leek -3 celery stalks -2 T olive oil -4 cups vegetable broth -2 cups water -2 small zucchini -1 bunch tuscan kale -1 / 2 t salt -1 cup frozen peas -1 cup frozen broccoli florets -1 cup frozen asparagus tips - Optional topping: Avocado and Salsa verde (recipe below) (doughingrogue.com)