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 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
- Heat the oil in a large soup pot.
- Add the onion and saute over medium-low heat until translucent.
- Add the carrots and garlic and continue to saute 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.
- 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 400F oven) or simple nachos (tortilla chips topped with melted vegan cheese and, if youd like, some green chiles), and a salad of mixed greens, tomatoes, peppers, and olives.
- Calories: 181
- Total Fat: 5g
- Protein: 7.5g
- Carbohydrates: 26g
- Fiber: 6g
- Sodium: 280mg
extra virgin olive oil, onion, carrots, garlic, natural, tomatoes, quinoa, pink beans, curry powder, ground cinnamon, ground nutmeg, baby spinach, salt
Taken from www.epicurious.com/recipes/food/views/pink-bean-quinoa-and-spinach-soup-390406 (may not work)