- Dice onion and sauté over medium heat with a little olive oil in your large stock pot; add a smashed clove of garlic into the mix. Sauté until fragrant and the onions are looking translucent on the edges.
- As that is cooking, make your quinoa in your smaller pot (one 1/2 cup of dry quinoa to 1 full cup of water). Allow this to come to a boil, then turn it down to medium-low heat for about 15 minutes. Set that aside when it's done.
- Into your large stock pot add the tomato paste, canned tomatoes, beans and seasoning. Allow to come to a boil then turn to a simmer and taste. Adjust your seasonings as you like.
- Simmer for about thirty minutes. In the last 10 minutes add in your veggies and quinoa and then just before serving, stir in a handful of chopped spinach into each bowl.
Gut happy and heart healthy!