INGREDIENTS
2 tbsp
olive oil
1 tsp
and 1/2 minced garlic
2
yellow onions (finely chopped)
2 cups
celery
2 cups
shredded carrots (I used multi-colored)
4 cups
and 1/2 tomato-broth (or vegetable broth*)
2 oz
cans tomato sauce (8 each)
2 oz
cans diced tomatoes (undrained, 14.5 each)
1 oz
can kidney beans (15)
1 oz
can corn (15)
1 cup
quinoa
2 cups
chopped zucchini (~2 small)
2 cups
baby spinach
Optional: fresh basil and fresh oregano
Salt and pepper