Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 1 cup celery (chopped)
  • 1 medium zucchini (chopped)
  • 14.5 ounce can diced tomatoes
  • 1 ½ cup fresh grape tomatoes (halved (you can also use 2 cans of diced tomatoes if you don't have fresh))
  • 1 teaspoon dried basil
  • ¼ cup fresh parsley or 2 tablespoons dried
  • 64 ouncea cartons of vegetable broth
  • 3 cups kale
  • ½ cup quinoa (rinsed and dried)
  • 15 ouncea can white beans

Instruction

  • Place oil, onion, garlic, celery, zucchini, tomatoes, basil and parsley to a dutch oven and cook over medium heat for 5 minutes until softened.
  • Add broth and bring to a boil over medium high heat. Lower heat to medium ad cook for another 10 minutes.
  • Add beans and quinoa and cook for another 25 minutes.
  • Add kale, stir to combine and cook of another 2-3 minutes until wilted.