INGREDIENTS
15 oz
canned tomatoes
1 small stalk
celery
2 tbsp
coconut oil
1/2 cup
evaporated milk
4 cloves
garlic
1/2 tsp
ground pepper
1 small
onion
2/3 cup
parmesan cheese
1 cup
peas
2 cups
quinoa
4 servings
salt
3 1/2 cups
vegetable broth
2 tbsp
white wine