INGREDIENTS
2 tbsps
olive oil
1 medium
onion
1 serving
carrots
1 stalks
celery
1 cloves
garlic
1 large
zucchini
14 1/2 ozs
canned tomatoes
15 1/2 ozs
cannellini beans
1 c
quinoa
1/2 tsp
ground cumin
8 cs
veggie broth
8 ozs
tuscan kale
1 tbsp
lemon juice
1 serving
pepper flakes