INGREDIENTS
1 15.5 ounce can
Cannellini beans
2
Carrots, rounds thin
2
stalks Celery
3 cloves
Garlic
1
Onion, medium
1 14.5 ounce can
Tomatoes
8 oz
Tuscan kale
1
Zucchini, cut into 1/2" pieces, large
8 cups
Chicken broth, low-sodium
1 tbsp
Lemon juice, fresh
1 cup
Quinoa
1
Red pepper flakes
2 tbsp
Olive oil, extra-virgin
1/2 tsp
Cumin, ground