1 Carton Organic Chicken Broth (32 oz) ((or unsalted or low-sodium vegetable broth if making vegan))
1 can Crushed Tomatoes (28 oz) ()
3 cups Water ()
3 1/2 tablespoons Fresh Parsley (chopped)
1 tsp dried rosemary, crushed ()
3/4 tsp dried thyme ()
Freshly Ground Black Pepper, to taste ()
3/4 cups Dry Quinoa ()
1 can Great Northern Beans (15 oz) (drained and rinsed)
1 can Chick Peas (drained and rinsed (aka garbanzo beans))
2 cups Fresh Kale (thick ribs removed, chopped)
1 tablespoon Lemon Juice ()
Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan)
In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
Add in chicken or vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
Add in dry quinoa then cover and cook 15 - 20 minutes longer.
Add great northern beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese.