INGREDIENTS
2
Bay leaves
3
Carrots
2
Celery stalks
6
Garlic cloves
1 can
Great northern beans or chickpeas
1 cup
Kale or collard greens, fresh
1 cup
Seasonal vegetables
1/2 tsp
Thyme, dried
1
large can Tomatoes
1
Yellow or white onion, medium
4 cups
Vegetable broth
1 tsp
Lemon juice
1
Scant cup Quinoa
1
Black pepper, Freshly ground
1 pinch
Red pepper flakes
1 tsp
Salt
3 tbsp
Olive oil, extra virgin
2 cups
Water