PINK BEAN, QUINOA, AND SPINACH SOUP

Pink Bean, Quinoa, and Spinach Soup image

Yield 6 or more servings

Number Of Ingredients 13

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1 1/2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
8 baby carrots, quartered lengthwise
2 garlic cloves, minced
2 natural, salt-free vegetable bouillon cubes
One 14- to 16-ounce can diced tomatoes
1/2 cup quinoa, rinsed in a fine sieve
One 15- to 16-ounce can pink beans, drained and rinsed
2 teaspoons good-quality curry powder
Pinch of ground cinnamon
Pinch of ground nutmeg
5 to 6 ounces baby spinach rinsed
Salt and freshly ground pepper to taste

Steps:

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, curry powder, cinnamon, and nutmeg. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, until the quinoa is tender.
Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir it into the soup. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
menu suggestions
For a delicious soup-and-salad meal, pair this with Mixed Greens with Sprouts, Apple, and Daikon (page 179) and serve with fresh whole-grain olive bread or a fresh flatbread such as pita or lavash.
To complete the meal without using further recipes, serve with vegan cheese quesadillas (use a griddle on the stovetop or bake in a 400°F oven) or simple nachos (tortilla chips topped with melted vegan cheese and, if you'd like, some green chiles), and a salad of mixed greens, tomatoes, peppers, and olives.
nutrition information
Calories: 181
Total Fat: 5g
Protein: 7.5g
Carbohydrates: 26g
Fiber: 6g
Sodium: 280mg