2 tbsp. extra-virgin olive oil 1 medium onion (choppe) 2 carrots (peeled and sliced into thin rounds) 2 stalks celery (thinly sliced)
1 (14.5-oz.) can diced tomatoes
1 (15.5-oz.) can cannellini beans (rinsed and drained)
1 c. quinoa
1/2 tsp. ground cumin 3 cloves garlic (thinly sliced) 1 large zucchini (cut into 1/2" pieces) 8 c. low-sodium vegetable broth 8 oz. Tuscan kale (ribs removed and leaves thinly sliced) 1 tbsp. fresh lemon juice Crushed red pepper flakes (used for serving)
Heat oil in a large pot (over medium-high heat). Add onion, carrot, celery, and garlic and also season with salt and pepper. Stir occasionally while cooking, until vegetables are soft, approximately 10 minutes.
Add zucchini, diced tomatoes, beans, quinoa, and cumin. Pour in broth and stir until combined. Bring mixture to a boil and boil until the quinoa is tender, approximately 12-13 minutes.
Stir in kale and cook until it is wilted, for about 1 minute more.
Stir in lemon juice.
Season with salt, pepper, and the red pepper flakes.