Quinoa Vegetable Soup

Scaled for 4 portions · 5 steps

3 tbspextra virgin olive oil1medium yellow or white onion, chopped3carrots, peeled and chopped2celery stalks, chopped1–2 cupchopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash6garlic cloves, pressed or minced0.5 tspdried thyme1large can (28 ounces) diced tomatoes4 cup(32 ounces) vegetable broth2 cupwater1 tspsalt, more to taste2bay leaves1 pinchred pepper flakes—Freshly ground black pepper1can (15 ounces) great northern beans or chickpeas, rinsed and drained1 cupor more chopped fresh kale or collard greens, tough ribs removed1–2 tsplemon juice, to taste—Optional garnish: freshly grated Parmesan cheese—Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)

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