Adapted from Cooking Classy
1 large yellow onion, diced
3 carrots, diced
2 stalks of celery, diced
2 Tbsp olive oil
2 cups fresh zucchini, diced
2 cups green beans, diced
1 red bell pepper, diced
3 cloves garlic, minced
32 oz low-sodium vegetable broth
1 (28 oz) can crushed tomatoes
2 cups water
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
Salt and freshly ground black pepper, to taste
3/4 cup dry quinoa
1 (15 oz) can chick peas, drained and rinsed
2 cups chopped fresh kale, remover the ribs
1 Tbsp lemon juice
Heat a large stock pot over medium-high heat. Add a drizzle of oil then add diced onion, carrots and celery, season with salt and saute about 5 minutes, until softened.
Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic, rosemary, thyme and cook 1 minute longer.
Add in vegetable broth, crushed tomatoes, water, quinoa, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, covered for about 20 minutes.
Add chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with Snikiddy Eat Your Vegetables or Smashpop.