Posted by Health Boutique on



1/4 bunch of celery – diced

1 carrot – diced

1 brown onion - diced

2 garlic cloves garlic - minced

Small handful of green beans – sliced

1 large zucchini – diced

6 cups of vegetable stock

500g tin of diced tomatoes

½ cup quinoa - washed

200g butter or cannellini beans - rinsed and drained

Olive oil

Pinch salt and pepper



1. Heat a pot over high heat, add olive oil and onion and garlic and sauté until soft.

2. Add carrot, celery, green beans and zucchini, and stir with a wooden spoon until

softened and slightly browned.

3. Pour in stock and diced tomatoes, bring to the boil whilst stirring, then reduce

heat and let simmer for 20 minutes or until vegetables are soft.

4. Add quinoa, cabbage and cannellini or butter beans and simmer until quinoa is

cooked, stirring occasionally, then serve.

5. Add salt and pepper to taste.


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