INGREDIENTS
15 1/2 ozs
canned cannellini beans
1 cup
celery
58 ozs
chicken broth
1/2 tsp
dried rosemary
1/2 tsp
dried thyme
2 Tbsps
extra virgin olive oil
3 Tbsps
fresh parsley
4 cloves
garlic
4 cups
kale
2 Tbsps
lemon juice
6 servings
parmesan cheese
3/4 cup
quinoa
6 servings
salt and pepper
1 1/4 lbs
skinless boneless chicken breasts
1 1/4 cups
yellow onion