1. Heat 15ml olive oil in a large pot over medium heat. Add 100g diced onion, 100g diced carrots, and 75g diced celery. Cook for 5-7 minutes until softened. 2. Add 9g minced garlic and cook for 30 seconds until fragrant. 3. Add 400g diced tomatoes, 1L vegetable broth, 3g Italian seasoning, 1 bay leaf, and black pepper. Bring to a boil. 4. Add 80g quinoa, reduce heat, and simmer for 10 minutes. 5. Add 150g diced zucchini, 100g green beans, and 150g cannellini beans. Simmer for 10 more minutes until quinoa and vegetables are tender. 6. Remove bay leaf and stir in 10ml lemon juice. 7. Serve garnished with 10g chopped parsley and 15g grated Parmesan cheese (if using).