INGREDIENTS
2 tbsp
olive oil
1
yellow onion, diced
3
medium carrots, diced
2
stalks celery, diced
2 cups
frozen green beans (cut)
1 cup
frozen peas
3 cloves
garlic, minced
1
low-sodium vegetable broth
1 28 ounce can
crushed tomatoes
3 cups
water
3 1/2 tbsp
fresh parsley, chopped
1 tsp
dried rosemary, crushed
3/4 tsp
dried thyme
1 1/2 tsp
granulated sugar
freshly ground black pepper,
3/4 cup
dry quinoa
1 15 ounce can
cannellini beans, drained and rinsed
1 15 ounce can
chick peas, drained and rinsed
1
bunch dinosaur (lacinato) kale, thick ribs removed and leaves roughly chopped
1 tbsp
lemon juice