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Heat chicken broth in a medium saucepan or large skillet oven medium heat until simmering. Add vegetables and cook for 5-10 minutes, stirring often, until heated through. Drain and return vegetables to the pan.
Add butter and garlic to the pan and cook over medium heat for several minutes, stirring often, until butter is completely melted and coats the vegetables.
Remove from heat. Season with salt and fresh cracked black pepper if desired, and stir in fresh minced parsley and sprinkle on some Parmesan cheese, if desired.