Quinoa Vegetable Soup + Kale | Eat to Thrive

Ingredients

• 3 tbs extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
• 6 garlic cloves, minced
• ½ tsp dried thyme
• 1 large can (28 ounces) diced tomatoes
• Scant 1 cup quinoa, rinsed well in a fine mesh colander
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 tsp salt, more to taste
• 2 bay leaves
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
• 1 cup or more chopped fresh kale, tough ribs removed
• 1 to 2 tsp lemon juice, to taste
• Optional garnish: freshly grated Parmesan cheese