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Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and cut into thin rounds
  • 2 stalks celery, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 large zucchini, cut into ½" pieces
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (15.5-oz.) can cannellini beans, rinsed and drained
  • 1 c. quinoa
  • ½ tsp. ground cumin
  • 8 c. low-sodium vegetable broth
  • 8 oz. Tuscan kale, ribs removed and leaves thinly sliced
  • 1 tbsp. fresh lemon juice
  • Crushed red pepper flakes, for serving
Steps
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