Ingredients

• 2 T olive oil
• 1 T butter
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 2 carrots, peeled and cut into rounds
• 2 celery stalked, halved and sliced
• 1 zucchini squash, quartered
• 1 small yellow squash, quartered
• 1–15 oz can diced tomatoes
• 1–15 oz can cannellini beans, drained and rinsed
• 1 c dried quinoa
• 6 c chicken bone broth (could sub veggie broth)
• 1 bunch rainbow chard, stems removed and roughly chopped (could sub kale or spinach)
• 1 tsp garlic powder
• 1/4 tsp turmeric
• 1/4 tsp ginger
• 1/4 tsp red pepper flakes
• 1 tsp salt, more to taste
• Pepper
• Juice of 1/2 lemon
• 1/3 c fresh parsley, chopped