1. Heat a large soup/stock pot over medium heat. Add oil and once hot add the onions, carrots, and spinach. Sweat for 3-4 minutes with a sprinkle of kosher salt, until the onions and are soft and translucent.
2. Add in the garlic, Herbes, broth, tomatoes, beans, quinoa, parmesan cheese rind, and salt & pepper – stir to combine and simmer for 20 minutes or until the quinoa is tender.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 731mg||25 %|
|Potassium 809.4mg||21 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 21.2g|
|Protein 8.9g||13 %|
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Calories per serving: 172
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