Pink Bean, Quinoa, and Spinach Soup

A recipe from Nava Atlas' Vegan Express. I've omitted the oil in the original recipe but if you prefer you can use 1 1/2 tbsp. extra-virgin olive oil in step 1 instead of sauteing the veggies in broth or water.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

Directions

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.