White Bean Soup with Quinoa

I’m a super busy lady with 2 grand boys, a beauty shop, 2 community bands and a penchant for baking and cooking. I consider myself somewhat of a gourmet

2 tablespoons olive oil

1 medium yellow or white onion chopped

3 medium carrots chopped

2 ribs celery chopped

1 ½ cups zucchini cut into half moons (or potatoes, squash, green peas, or bell pepper)

6 cloves garlic minced

½ teaspoon smoked paprika

½ teaspoon dried thyme

½ teaspoon crushed red pepper

¼ teaspoon chipotle powder (optional)

2 bay leaves

1 (28-ounce) can diced tomatoes

1 cup quinoa rinsed

4 cups vegetable broth (preferably low sodium) plus more as needed

1 (15-ounce) can cannellini beans (or white beans), drained and rinsed

1 ½ cups chopped kale (tough ribs removed)

2 tablespoons nutritional yeast (optional)

Lemon juice to taste

Salt and freshly ground black pepper to taste

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Directions at cookingforpeanuts.com

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