2 tablespoons olive oil
1 large white onion, diced (about 2 cups)
1 large carrot, cut into 1/2-in. pieces (about 1 cup)
3 ribs celery, cut into 1/2-in. pieces (about 1 cup)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 tablespoon ground cumin
1 teaspoon kosher salt
4 cups low-sodium vegetable broth
1 cup chopped lacinato kale (about 2 oz.)
1/2 cup uncooked white quinoa, rinsed
1 tablespoon chopped fresh oregano
1. Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.
2. Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.