2 T. extra virgin olive oil
1 medium yellow onion, diced
3 medium carrots, diced
2 large celery stalks, diced
2 garlic cloves, minced
6 c. vegetable broth, preferably organic*
2 T. tomato paste
1 14-oz. can crushed tomatoes, with liquid
2 14-oz. cans cannellini beans, drained and rinsed
½ c. white quinoa, rinsed and drained**
2 large bay leaves
1 t. Italian seasoning
3 c. baby spinach, roughly chopped
¼ c. fresh parsley, chopped
Sea salt and black pepper, to taste
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies become soft and aromatic, approximately 4-5 minutes.
Add the vegetable broth, tomato paste, crushed tomatoes, white beans, quinoa, and bay leaves. Sprinkle with Italian seasoning and additional salt and black pepper, if desired, and stir to combine.
Increase heat to high and bring to a boil, then immediately reduce heat to medium-low. Cover and gently simmer until the quinoa is cooked through, approximately 15-20 minutes.
Stir in the chopped spinach and parsley. Simmer just until the spinach wilts, approximately 1-2 minutes. Remove from heat and discard the bay leaves. Serve immediately sprinkled with additional chopped parsley, if desired. Enjoy!