Heat olive oil in a large stockpot over medium heat

Add onions, carrots, and celery, and saute for 5 minutes

Add zucchini, red bell pepper, and green beans, and saute for another 2 minutes

Add garlic, saute another 1 minute

Add vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, sugar, salt and pepper. Bring mixture to boil, then reduce to simmer.

Gently boil soup for 20 minutes

Add dry quinoa, boil for another 15-20 minutes

Add cannellini beans, chick peas, kale, and lemon juice. Cook uncovered until kale is wilted, about 5 minutes

Garnish with cheese.