Summer vegetable soup

 Tasty and makes a big pot.

• 3 tablespoons extra virgin olive oil (optional- can just use broth)
• 4 carrots, peeled and chopped
• 1 medium onion, chopped
• 4 stalks celery, thinly sliced
• 6 cloves garlic, thinly sliced

• Sea salt
• Ground pepper

-1 large zucchini (or 2 small ones),

sliced

-1 (15.5-oz.) can cannellini beans, rinsed and drained

• 2 (28-oz.) cans diced tomatoes
• 2 cups quinoa or me gf rice macaroni— just a handful of the macaroni)
• Ground cumin to taste and or Italian seasoning and a bit of turmeric 
• Crushed red pepper flakes to taste- optional 
• 4 cups chicken broth or more is nice if using noodles 
• Handful of kale, ribs removed and leaves sliced
• 1/2 a lemon, 

Directions 

• add olive oil to a large pan and heat over medium-high heat
• add carrots, onions, celery and garlic
• season with salt and pepper and cook for 10 minutes, stirring occasionally, until veggies are soft
• add zucchini, cannellini beans, diced tomato, quinoa and chicken broth

• season with cumin and crushed red pepper
• bring to a boil and boil for 15 minutes
• add kale and stir
• add lemon and rotisserie chicken (optional) and stir again
• enjoy! Top with