3 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1-2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
6 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (28 ounces) diced tomatoes, drained
Scant 1 cup quinoa, rinsed well
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper
1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
1 cup or more fresh kale or collard greens, tough ribs removed
1 teaspoon lemon juice
Optional garnish: freshly grated Parmesan cheese
Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6-8 minutes.
Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
Pour in the quinoa, broth and water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with fresh ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add in the beans and chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from the heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper. Divide into bowls and top with freshly grated Parmesan cheese if you'd like!
Recipe inspired by: Cookie and Kate