INGREDIENTS
2
bay leaves
32 oz
broth
15 oz
canned tomatoes
2 media
carrots
2
celery stalks
2 cups
cooked quinoa
1 tsp
dried thyme
1/3 cup
fresh basil
1 1/2 cups
fresh green beans
2 cloves
garlic
2 tbsp
olive oil
1 medium
onion
6 servings
salt and pepper
1
yellow squash
1 small
zucchini