1-First, warm 3 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, seasonal vegetables, and a pinch of salt. Cook, stirring often, until the onion softens and becomes translucent, about 6 to 8 minutes, as this builds a solid flavor base.

2-Next, add 6 garlic cloves, pressed or minced, and ½ teaspoon dried thyme, and cook until fragrant, about 1 minute. Then, stir in 1 large can of diced tomatoes with their juices and cook for a few more minutes, stirring often, to blend the flavors.

3-Simmering and Finishing Touches Pour in the scant 1 cup of rinsed quinoa, 4 cups vegetable broth, and 2 cups water. Add 1 teaspoon salt, 2 bay leaves, a pinch of red pepper flakes, and freshly ground black pepper. Bring the mixture to a boil, then partially cover and reduce heat to a simmer for 25 minutes.

4-After that, remove the lid and stir in the 1 can of great northern beans or chickpeas, rinsed and drained, along with 1 cup or more of chopped fresh kale or collard greens. Continue simmering for 5 minutes or more until the greens are softened. Finally, remove from heat, discard the bay leaves, and stir in 1 to 2 teaspoons of lemon juice to taste. Serve hot with optional grated Parmesan cheese for garnish.