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Pink Bean, Quinoa, and Spinach Soup - Nava Atlas/Susan Voisin
Ingredients
  • 1 ½ tablespoons extra virgin olive oil (I omitted this and used a little water in a non-stick pot)
  • 1 medium onion, finely chopped
  • 8 baby carrots, quartered lengthwise
  • 2 cloves garlic, minced
  • 2 natural, salt-free vegetable bouillon cubes
  • One 14- to 16-ounce can diced tomatoes
  • 2 teaspoons good-quality curry powder
  • Pinch of cinnamon
  • Pinch of ground nutmeg
  • ½ cup quinoa
  • One 15-to 16-ounce can pink beans, drained and rinsed (I used pintos)
  • 5 to 6 ounces baby spinach leaves, well rinsed
  • Salt and freshly ground pepper to taste
Steps
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