1 large yellow onion, diced
3 organic carrots, diced
2 stalks organic celery, diced
2 Tbsp extra virgin olive oil
2 small organic zucchini, diced
2 cups organic green beans, cut into 1-inch pieces
1 organic red bell pepper, diced
3 cloves garlic, minced
1 (32 oz) carton unsalted or low-sodium vegetable broth
1 (28 oz) can crushed tomatoes
3 cups water
3 1/2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
Salt and freshly ground black pepper, to taste
3/4 cup dry quinoa
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 cups chopped fresh kale, with ribs removed
1 Tbsp lemon juice
Shredded parmesan cheese and sliced onions for topping
In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and sauté about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and sauté 2 minutes, then add garlic and cook 1 minute longer.
Add in vegetable broth, crushed tomatoes, water, herbs, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
Add in dry quinoa then cover and cook 15 – 20 minutes longer.
Add cannellini beans, garbanzo beans, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese and sliced onions.