INGREDIENTS
4
heaping cups Baby kale, organic
1 15 ounce can
Cannellini beans
3
Carrots
3
Celery stalks
1 15 ounce can
Chickpeas
2 cloves
Garlic, fresh
1
Garnish with fresh basil or finely chopped rosemary
2 cups
Green beans
1
Red bell pepper
1 28 ounce can
Tomatoes, organic with juice
1
Yellow onion
2 cups
Zucchini, fresh
8 cups
Bone broth
1 cup
Quinoa
2 tbsp
Avocado oil
1
tiny pinch Red pepper flakes
1
Sea salt and pepper
1 tsp
Turmeric
1
Garnish with parmesan to taste if desired