Ingredients:
3 tablespoons extra virgin olive oil
4 carrots, peeled and chopped
1 medium onion, chopped
4 stalks celery, thinly sliced
6 cloves garlic, thinly sliced
Sea salt and ground pepper to taste
1 large zucchini (or 2 small ones), sliced
1 can (15.5 ounces) cannellini beans, rinsed and drained
2 cans (28 ounces each) diced tomatoes
2 cups quinoa
Ground cumin, to taste
Crushed red pepper flakes, to taste
4 cups chicken broth
A handful of kale, ribs removed and leaves sliced
Juice from 1/2 a lemon
Instructions:
Heat the extra virgin olive oil in a large pan over medium-high heat.
Add the chopped carrots, onions, celery, and garlic to the pan. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables become soft.
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