Ingredients
3tbspextra virgin olive oil
1medium yellow onion,or white, chopped
3carrots,peeled and chopped
2stalkscelery,chopped
2cupsseasonal vegetables,like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash, chopped
6clovesgarlic,pressed or minced
½tspdried thyme
28ozdiced tomatoes
1cupScant quinoa,rinsed well in a fine mesh colander, use less for a lighter, more brothy soup
4cupsvegetable broth,or 32 oz
2cupswater
1tspsalt,more to taste
2bay leaves
1pinchred pepper flakes
freshly ground black pepper
15ozgreat northern beans,or chickpeas, rinsed and drained
1cupfresh kale,or collard greens, tough ribs removed, chopped
2tsplemon juice,taste
Parmesan cheese,freshly grated, for garnish (optional)
Preparation
Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables, and a pinch of salt. Cook for about 6 to 8 minutes, stirring often, until the onion has softened and is turning translucent.
Add the garlic and thyme. Cook for about 1 minute, until fragrant while stirring frequently. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the quinoa, broth, and the water. Add 1 teaspoon of salt, 2 bay leaves, and a pinch of red pepper flakes. Season generously with freshly ground black pepper.
Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon of lemon juice. Taste and season with more salt, pepper, and/or lemon juice. Divide into bowls and top with grated Parmesan if preferred.
Serve and enjoy!
