INGREDIENTS
28 ozs
canned red kidney beans
14 ozs
canned tomatoes
1/4 cup
flat-leaf parsley
3
garlic cloves
1/2 tsp
ground pepper
2 tbsps
hot sauce
1 1/2 tsps
italian seasoning
1 tsp
olive oil
1 cup
quinoa
1/2 tsp
salt
2 cups
spinach leaves
1 lb
sweet potato
6 1/2 cups
vegetable broth
1
yellow onion