INGREDIENTS
1
Bay leaf
1 can
Cannellini or other white beans
2
Carrots, medium
2
stalks Celery
2 cloves
Garlic
2
Onions, medium
1 tbsp
Oregano, fresh
1/4 cup
Parsley
1 can
Tomatoes
7 cups
Vegetable stock
1/3 cup
Quinoa
1
Sea salt and ground black pepper
1/4 cup
Olive oil, light