In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped onion and sauté for about 5 minutes, until it turns translucent and fragrant. Stir in 2 minced garlic cloves, along with 1 diced celery stalk and 1 diced carrot, and continue to sauté for an additional 2 minutes to blend the flavors.

Next, mix in 1 cup of rinsed quinoa, followed by 3 to 3.5 cups of cooked white beans, such as cannellini or great northern. Pour in 6 cups of vegetable broth and add 1 can of diced tomatoes, stirring to combine all the ingredients thoroughly. Bring the mixture to a rolling boil, then cover and reduce the heat to let it simmer for about 25 minutes until quinoa is tender.

After 25 minutes, it’s time to add the vibrant greens. Carefully fold in 3 cups of chopped kale, stirring gently to combine. Keep the heat on low, allowing the kale to wilt and soften, which should take approximately 3 to 5 minutes.

Taste and adjust the seasoning with salt, pepper, and a pinch of crushed red pepper flakes if you prefer a bit of heat. Once seasoned to your liking, remove the pot from heat. Serve the soup hot, optionally garnished with a sprinkle of almond parmesan and a splash of fresh lemon juice for added brightness.