Bring to a boil in a small saucepot. Stir in oats and reduce heat to low.

Simmer uncovered over low heat, stirring occasionally, for 25 minutes.

Transfer oats to a strainer to strain off any excess liquid.

Rinse oats with cold water to remove excess starch.

Transfer oats to a bowl and reserve.

Heat oil in a medium pot over medium heat. Add in onions and cook until translucent, 4-5 minutes. Add in garlic, carrots, celery, and zucchini, and thyme and cook for an additional 3-4 minutes.

Add vegetable broth, cooked Quaker Steel Cut Oats, white beans, salt and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes.

Add parsley and kale and continue to simmer just until the kale is wilted.

Ladle soup into bowls, garnishing with a drizzle of extra virgin olive oil, a splash of red wine vinegar, freshly grated Parmesan cheese, and fresh basil.