White Bean, Quinoa and Kale Soup

2 stalks celery, finely chopped

1 leek, cleaned and thinly sliced (white and pale green parts only)

1 carrot, chopped [added]

3 cloves garlic, minced

2 tsp. thyme, freshly chopped

1/2 tsp. red pepper flakes (optional)

Salt and pepper

6 cup vegetable broth

1/4 cup quinoa [added]

2 (15.5-oz.) cans cannellini beans (white beans), drained and rinsed

Juice of 1 lemon

1 large bunch kale, removed from stems and torn into medium pieces

Freshly grated Parmesan, for serving

PC: 7 min; 15 min NR

In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 6 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Season with salt and pepper.

Add broth, water, and beans and bring to a simmer. Stir occasionally, mashing some beans in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice and kale. Cook until wilted, 3 minutes.

Garnish with Parmesan before serving.

Modified from: https://www.delish.com/cooking/recipe-ideas/a25647805/vegetarian-kale-soup