In a medium-sized, heavy bottomed pot bring water, onion, garlic, and Parmesan rinds to a boil over medium-high heat. Lower heat and simmer broth, partially covered for 45 minutes.
Strain the soup into another pot or large bowl pressing down on contents of strainer. Discard content of strainer and season broth with salt and pepper.
When you are ready to eat, bring the broth to boil and add white beans, cooked quinoa, and kale (or Swiss chard) and cook until greens are bright green about 2 minutes.
Serve immediately with shredded Parmesan cheese and more fresh ground pepper.