Ingredients
- 2 tablespoons olive oil
- 1 onion (chopped)
- 1 stick Celery (, thinly sliced)
- 3 tablespoons risotto rice
- 1 sprig thyme
- 2.333 cups shelled Broad bean
- 4 cups vegetable stock
- salt
- peppers
- ¾ cup peas
- 2 cups canned navy bean (drained)
- 2 tablespoons chopped parsley
- parsley
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