Zesty Spinach Soup

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

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.

extra virgin olive oil, purple onion, carrot, celery, garlic, salt, fresh ground pepper, vegetable stock, vegetable bouillon, tomatoes, quinoa, white kidney beans, curry powder, ground nutmeg, spinach

Taken from www.food.com/recipe/zesty-spinach-soup-434814 (may not work)