2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 carrots, peeled and cut into thin rounds
2 stalks celery, thinly sliced
3 cloves garlic, thinly sliced
1 large zucchini, cut into 1/2″ pieces
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
8 c. low-sodium chicken broth
8 oz. Tuscan kale, ribs removed and leaves thinly sliced
1 tbsp. fresh lemon juice
Crushed red pepper flakes, for serving
- In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.
- Add zucchini, diced tomatoes, beans, quinoa, and cumin. Pour in broth and stir to combine. Bring to a boil and boil until quinoa is tender, about 13 minutes.
- Stir in kale and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.