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2 tablespoons extra virgin olive oil
1 leek, white part only, sliced
1 clove garlic, minced
2-3 medium white or yellow carrots, diced
1 stick celery, diced
1 small zucchini, diced
1 cup orange or yellow heirloom cherry tomatoes
1 can white cannellini beans, drained and rinsed
1 bay leaf
1/2 cup dry white wine
2 cups turkey or vegetable stock
1/2 cup frozen, peas
2 sprigs fresh oregano, thyme or rosemary leaves, roughly chopped
1 tablespoon fresh parsley, roughly chopped
2 tablespoons parmesan cheese, optional
salt and pepper to taste
1/2 cup cooked quinoa, brown rice or wheat elbow macaroni, optional