Creamy Primavera Verde

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups canned vegetable or chicken broth
• 3 cans (4 ounces each) diced green chiles, drained
• 2 cans (15 ounces each) green enchilada sauce
• 1 can (8.25 ounces) sliced carrots, drained
• 1 can (8.75 ounces) whole-kernel corn, drained
• 1 can (8 ounces) cut green beans, drained
• 1 can (6.5 ounces) sliced mushrooms, drained
• 1 cup canned pinto or navy beans, drained and rinsed
• 1 cup Mexican crema (or heavy cream)
• Salt and ground black pepper, to taste
• 2 pounds dried pasta, any shape, cooked according to package directions, hot
• 2 cups sharp grating cheese (optional)
• 1 cup thinly sliced green onions (optional)

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 saute 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

olive oil, onion, garlic, allpurpose, vegetable, green chiles, green enchilada sauce, carrots, corn, green beans, mushrooms, pinto, crema, salt, pasta, grating cheese, green onions

Taken from www.epicurious.com/recipes/member/views/creamy-primavera-verde-50068211 (may not work)