kale and quinoa minestrone {vegan and gluten free}

Ingredients

• 2 cups yellow onion, diced
• 1 1/2 cups carrots, diced
• 1 cup stalks celery, diced
• 2 tablespoons olive oil
• 2 cups diced, fresh zucchini (from about 2 small)
• 2 cups green beans, cut into 1-inch segments
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 32 ounces carton unsalted or low-sodium vegetable broth
• 28 ounces can crushed tomatoes
• 3 cups water
• 3 1/2 tablespoons chopped fresh parsley
• 1 teaspoon dried rosemary, crushed
• 3/4 teaspoon dried thyme
• 1 1/2 teaspoons granulated sugar
• salt and freshly ground black pepper, to taste
• 3/4 cup dry quinoa
• 15 ounces can cannellini beans, drained and rinsed
• 15 ounces can chick peas, drained and rinsed (aka garbanzo beans)
• 2 (heaping) cups chopped fresh kale, thick ribs removed
• 1 teaspoon lemon juice
• shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan)