Kale and Quinoa Minestrone {Vegan and Gluten Free}

In a large stockpot, heat olive oil over medium-high heat.

Add diced onion, carrots, and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.

Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.

Add in dry quinoa then cover and cook 15 - 20 minutes longer.

Add cannellini beans, chickpeas, kale, and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese.