Pink Bean, Quinoa, And Spinach Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium onion, finely chopped
• 8 baby carrots, quartered lengthwise
• 2 garlic cloves, minced
• 2 salt-free vegetable bouillon cubes
• 1 (15 ounce) can diced tomatoes
• 2 teaspoons curry powder (good-quality)
• 1 pinch cinnamon
• 1 pinch ground nutmeg
• 1/2 cup quinoa
• 1 (15 ounce) can pink beans, drained and rinsed (i used pintos)
• 5 -6 ounces baby spinach leaves, well rinsed
• salt & freshly ground black pepper

Recipe

• 1 heat a bit of water or broth in large non-stick soup pot; add the onion and sauté over medium-low heat until translucent; add the carrots and garlic, and continue to sauté until all are golden, about 5 minutes.
• 2 rinse quinoa thoroughly in cold water.
• 3 add 6 cups water and the bouillon cubes, tomatoes, rinsed quinoa, beans, and spices to the soup pot; bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.
• 4 add the spinach, cover and cook for just a minute or two, until it is wilted, then stir spinach in, adjusting the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.