Pink Bean, Quinoa, and Spinach Soup

1-1/2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

8 baby carrots, quartered lengthwise

2 cloves garlic, minced

2 natural, salt-free vegetable bouillon cubes

One 14- to 16-ounce can diced tomatoes

2 teaspoons good-quality curry powder

Pinch of cinnamon

Pinch of ground nutmeg

1/2 cup quinoa

2 cups pink beans, cooked-drained-rinsed (Boise Coop Bulk Aisle)

5 to 6 ounces baby spinach leaves, well rinsed

Salt and freshly ground pepper to taste


Heat the oil in a large 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.

Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, and spices. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.

Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir in. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.


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