INGREDIENTS
8 servings
bell pepper
1 large
carrot
1 tsp
dried majoram
1/2 tsp
dried rosemary
1 tsp
dried thyme
1/2 tsp
fennel seed
4 cloves
garlic
1 bunch
kale
2 cups
leeks
1 tsp
olive oil
1 large
parsnip
1 cup
quinoa
1 tsp
salt
8 cups
vegetable broth
15 ozs
white beans
1 1/2 lbs
yukon gold potatoes