Zesty Spinach Soup

Chef #583331's Note:

From Tosca Reno's Eat Clean Cookbook

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8

Yield: 1.0 Cup

• 2 tablespoons extra virgin olive oil
• 1 purple onion, chopped
• 1 large carrot, chopped
• 1 cup celery, including leaves
• 3 cloves garlic
• 1 teaspoon sea salt
• 1 pinch fresh ground pepper
• 6 cups vegetables or 6 cups chicken stock
• 2 vegetables or 2 chicken, cubes
• 2 cups chopped tomatoes 1/2 cup rinsed quinoa
• 2 cups white kidney beans (rinsed and drained)
• 1 teaspoon curry powder
• 1 pinch ground nutmeg
• 3 cups spinach leaves (baby)

Directions:

1. Heat oil over medium heat in a large soup pot or dutch oven. Add onion and saute over med-low heat until translucent.
2. Add carrots, celery, garlic and salt. Saute until vegetables are golden about 5 minutes.
3. Add stock. Unwrap cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil and reduce heat to simmer for 15-20 minutes or until quinoa is tender.
4. Add spinach and cover. Cook briefly until leaves are wilted.
5. Season with salt and pepper. Serve with crusty bread.