Incorporate the sliced zucchini, rinsed cannellini beans, diced tomatoes, quinoa, and chicken broth into the mixture. Season with ground cumin and crushed red pepper flakes according to your taste.
Bring the soup to a boil and let it simmer for 15 minutes.
Add the sliced kale to the soup and stir until it wilts.
Squeeze the juice from half a lemon into the soup, and stir again.
If desired, you can add rotisserie chicken for extra protein. Stir to combine.
Serve and enjoy! Top each bowl with a sprinkle of ground black pepper for an extra kick of flavor.
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