Heat Oil in a large stockpot. Add Onion and cook for 5 mins, then add Garlic, Celery, Carrots, Parsnip and Leek and cook for a further 5 mins (until they start to soften).
Stir in dried Oregano and Basil, Tomatoes and Stock. Bring to the boil, reduce heat and simmer for 10 mins.
Add Kale, Butter Beans and Quinoa and simmer a further 5 mins.
Season and garnish with fresh Basil (or Parsley).