In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and sauté about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and sauté 2 minutes, then add garlic and cook 1 minute longer.
Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, quinoa, and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 30 minutes.
Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.
Season to taste: I added hot sauce, Tamari sauce and Nutritional Yeast for extra flavor.