2 Tbsp olive oil
1/3 cup vegetable broth
2 celery stalks, thinly sliced on the diagonal
1 small zucchini, quartered lengthwise, then sliced 1/2” thick
1/4 yellow onion, chopped fine
1 15-oz can cannellini beans, rinsed & drained
1/2 tsp salt
generous black pepper grindings
1/3 cup plain yogurt
1 heaping Tbsp pesto
add oil / broth / celery / zucchini / onion to a medium saucepan
cook at medium heat for 5 minutes
add beans & cook 5 more minutes
off heat, let sit 5-7 minutes
add yogurt / pesto, stir well
serve with brown rice
