3 tablespoons extra virgin olive oil
4 carrots, peeled and chopped
1 medium onion, chopped
4 stalks celery, thinly sliced
6 cloves garlic, thinly sliced
Sea salt and ground pepper to taste
1 large zucchini (or 2 small ones), sliced
1 can (15.5 ounces) cannellini beans, rinsed and drained
2 cans (28 ounces each) diced tomatoes
2 cups quinoa
Ground cumin, to taste
Crushed red pepper flakes, to taste
4 cups chicken broth
A handful of kale, ribs removed and leaves sliced
Juice from 1/2 a lemon

Heat the extra virgin olive oil in a large pan over medium-high heat.

Add the chopped carrots, onions, celery, and garlic to the pan. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables become soft.

Incorporate the sliced zucchini, rinsed cannellini beans, diced tomatoes, quinoa, and chicken broth into the mixture. Season with ground cumin and crushed red pepper flakes according to your taste.

Bring the soup to a boil and let it simmer for 15 minutes.

Add the sliced kale to the soup and stir until it wilts.

Squeeze the juice from half a lemon into the soup, and stir again.

If desired, you can add rotisserie chicken for extra protein. Stir to combine.

Serve and enjoy! Top each bowl with a sprinkle of ground black pepper for an extra kick of flavor.