Ingredients
1largeyellow onion,(2 cups), diced
3mediumcarrots,(1½ cups), diced
2stalkscelery,(1 cup), diced
2tbspolive oil
2cupszucchini,(from about 2 small), diced
1redbell pepper,diced
3clovesgarlic,minced
7cupsunsalted vegetable broth
28ozunsalted tomatoes,(1 can), crushed
3½tbspfresh parsley,chopped
1tspdried rosemary,crushed
1tspthyme,dried
salt and freshly ground black pepper,to taste
¾cupdry quinoa
2cupsgreen beans,cut into 1-inch segments
15ozcannellini beans,(1 can), drained and rinsed
15ozchick peas,(1 can), drained and rinsed, aka garbanzo beans
2cupsfresh kale,heaping, chopped, thick ribs removed before chopping
1tbsplemon juice
Preparation
In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
Add in vegetable broth, crushed tomatoes, rosemary, thyme, season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, covered for 20 minutes.
Add in dry quinoa and green beans then cover and cook for 10 to 15 minutes longer.
Add cannellini beans, chick peas, kale, parsley and lemon juice and cook, uncovered, for about 5 minutes until kale has wilted.
Serve warm.
