Ingredients

• 4 cups coarsely chopped vegetables, such as broccoli, carrots, cauliflower and green beans
• 1 cup College Inn® Fat Free & Lower Sodium Chicken Broth
• 1 garlic clove, minced
• 1/4 tsp. grated fresh ginger, optional

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Instructions

1. Combine all ingredients in a large skillet. Bring broth to a boil over high heat.
2. Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.
3. Remove vegetables to a serving bowl with a slotted spoon.
4. Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.
5. Pour broth over vegetables before serving.