Carrot, Wakame, And Kale Stew

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1/4 cup wakame

1 Tbs. olive oil

1 small yellow onion, diced (1/2 cup)

2 small carrots, diced (1/2 cup)

1 celery rib, diced (1/4 cup)

1 15-oz. can cannellini beans, rinsed and drained

1 1/2 cups frozen baby lima beans, thawed

6 cups low-sodium vegetable broth

1 bunch kale (12 oz.), trimmed and chopped (6 cups)

1/4 tsp. dried oregano

1/8–1/4 tsp. ground nutmeg

1/8 tsp. cayenne pepper

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