Quinoa Vegetable Soup with Kale
from Cookie + Kate

Optional garnish: freshly grated Parmesan cheese

1 teaspoon lemon juice

1 cup or more chopped fresh kale or collard greens, tough ribs removed

1 can (15 ounces) great northern beans or chickpeas, rinsed and drained

Freshly ground black pepper

Pinch red pepper flakes

4 cups vegetable broth

Scant 1 cup quinoa, rinsed well in a fine mesh colander

1 can (28 ounce) diced tomatoes, drained

½ teaspoon dried thyme

6 garlic cloves, pressed or minced

1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash

2 celery stalks, chopped

3 small or 2 medium/large carrots, peeled and chopped

1 medium yellow or white onion, chopped

3 tablespoons extra virgin olive oil

1 teaspoon salt, more to taste

2 cups water

2 bay leaves