INGREDIENTS
1
cut inch 2 cups green beans
1
Bell pepper, medium
1 15 ounce can
Cannellini beans
3
Carrots
2
Celery stalks
1 15 ounce can
Chickpeas
2 cloves
Garlic
1
Garnish with fresh basil or finely chopped rosemary
2 cups
Kale - stems removed
1
Onion
1 28 ounce can
Tomatoes
2 cups
Zucchini, fresh
1 cup
Quinoa
1 pinch
Red pepper flakes
1
Sea salt and pepper
1 tsp
Turmeric
2 tbsp
Olive oil, extra virgin
1
Garnish with parmesan
2 28 ounce cans
Water