INGREDIENTS
4
Chicken thighs, bone-in
2 tsp
Basil, dried
1 cup
Basil, fresh
1
Bay leaf
2
Carrots
1
Fennel, small bulb
1 cup
Flat-leaf parsley, fresh
3
Garlic clove
6 oz
Green beans
1/2
bunch Kale
1 15 ounce can
Kidney beans
1 tbsp
Lemon, fresh zest
1
Onion
2 tsp
Oregano, dried
1 28 ounce can
Tomatoes
6 cups
Chicken stock
2/3 cup
Quinoa
2
Black pepper, Freshly ground
2
Kosher salt
1/4 tsp
Red pepper flakes
1/3 cup
Olive oil, extra-virgin
1
Parmesan