INGREDIENTS
4
Carrots, medium
4
Celery, ribs
1 15 ounce can
Chickpeas
3
Garlic cloves
1 tbsp
Italian herbs, dried
4 cups
Spinach, fresh
1 14.5 ounce can
Tuttorosso stewed tomatoes
1
White onion
4 cups
Vegetable broth
1 tsp
Miso paste
1 15 ounce can
Tuttorosso tomato sauce
1/3 cup
Quinoa, white
2 tbsp
Nutritional yeast
1
Salt & pepper
2 tbsp
Olive oil
1/2 cup
Cashews, raw
1/4 cup
Water