Quinoa Vegetable Soup

cookieandkate.com

Jessica Wise

3 tablespoons 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, pressed or minced

½ teaspoon dried thyme

1 large can (28 ounce) diced tomatoes

Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)

4 cups (32 ounces) vegetable broth

2 cups water

1 teaspoon 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 or collard greens, tough ribs removed

1 to 2 teaspoons lemon juice, to taste

Optional garnish: freshly grated Parmesan cheese

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