INGREDIENTS
15 ozs
canned cannellini beans
15 ozs
canned chick peas
28 ozs
canned tomatoes
1 1/2 cups
carrots
1 cup
celery
1 tsp
dried rosemary
3/4 tsp
dried thyme
3 1/2 Tbsps
fresh parsley
3 cloves
garlic
1 1/2 tsps
granulated sugar
2 cups
green beans
2 cups
kale
1 Tbsp
lemon juice
2 Tbsps
olive oil
8 servings
parmesan cheese
3/4 cup
quinoa
1
red bell pepper
8 servings
salt and pepper
32 ozs
vegetable broth
3 cups
water
2 cups
yellow onion
2 cups
zucchini