Vegetable Base:

• 2 tbsp vegetable oil (avocado oil recommended)
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 4 garlic cloves, finely chopped

Additional Ingredients:

• 1 medium zucchini, cut into 1/2″ pieces
• 1 14.5-oz can of diced tomatoes
• 1 15.5 oz can of cannellini beans, rinsed and drained
• 1 cup quinoa, rinsed
• 1/2 tsp cumin
• 1/2 tsp red pepper flakes
• 8 cups vegetable broth (gluten-free)
• 2 large kale leaves, ribs removed and sliced into bite-sized pieces
• 1/2 lemon