1 onion, finely chopped

2 tablespoons (30 ml) canola oil

1 clove garlic, finely chopped

1 teaspoon (5 ml) fresh ginger, finely chopped

1 cup (250 ml) chicken broth

1 can 19 oz (540 ml) white beans, rinsed and drained

1 1/2 cup (375 ml) frozen and thawed shelled soybeans

2 cups (500 ml) broccoli cut into small florets

1/2 cup (125 ml) roasted cashews

Salt and pepper

In a saucepan, brown the onion in the oil. Season with salt and pepper. Add the garlic and ginger and cook for 1 minute. Add the broth and white beans and bring to boil. Add the soybeans and broccoli. Bring to a boil and cook for 5 to 6 minutes or until the vegetables are tender. Add the nuts and stir to combine. Adjust the seasoning. Keep warm.

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