Step 1

Mirepoix: Heat the oil in a medium saucepan over medium-high heat. Cook the onion, carrots, and celery for about 5 minutes, or until the onion is translucent. Add the zucchini and cook for one more minute.

Step 2

Herbs & spices: Mix in the garlic, smoked paprika, thyme, crushed red pepper, and chipotle. Cook for another minute, stirring constantly.

Step 3

Liquids & quinoa: Add the vegetable broth, 2 cups water, quinoa, diced tomatoes, and bay leaves. Cook partially covered for about 15 minutes, or until the quinoa is cooked. Add more broth as desired.

Step 4

Season: Remove the bay leaves. Stir in the white beans, kale, and nutritional yeast. Cook until the kale is just wilted. Season with fresh lemon juice, salt, and pepper.