This vegetarian dish is a delicious and healthy way to enjoy the flavor of pickles. It’s easy to make and can be served as a light meal or as an accompanying soup.
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 cup green beans, cut into 1-inch pieces
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 cup chopped dill pickles
