Ingredients
2 tsp olive oil
2 carrots, finely diced
2 celery ribs, finely diced
1 medium onion, finely diced
1 28 ounce can stewed tomatoes
2 tsp chopped fresh sage
2 tsp chopped fresh rosemary
4 garlic cloves, minced
3 cups cubed butternut squash
2 cups cauliflower florets
2 inch piece of Parmesan rind
3 cups vegetable broth
5 ounces curly kale, roughly chopped
2 Tbsp red wine vinegar
1 cup cooked quinoa
shaved Parmesan for topping {optional}
Preparation
