Quinoa Minestrone Soup

Quinoa Minestrone Soup 

2 Tbsp olive oil
2 medium carrots, peeled, cut into 1/2-inch dice (about 1 cup)
1 cup fennel, cut into 1/2-inch dice
1 red onion, diced
2 large cloves garlic, finely chopped
2 bay leaves
2 tsp fresh thyme leaves, chopped
1/4 tsp fennel seeds, crushed
1 1/2 cups cooked cannellini beans (white kidney beans), drained
2 cups fresh plum tomatoes, peeled, seeded and diced
1/3 cup uncooked quinoa
*sea salt and fresh ground black pepper to taste
1 cup fresh spinach, cut into thin slices
3 Tbsp fresh basil, thinly sliced
2 oz Parmigiano Reggiano, finely grated (about 1/2 cup), optional

In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme and fennel seeds, and cook, stirring often, until vegetables are tender, about 8 minutes. Add 6 cups water, beans, tomatoes and quinoa (I always rinse quinoa in cold running water before adding it to any dish. It help remove that sometimes "bitter" aftertaste). Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 minutes. Remove bay leaves and season with salt and pepper. Stir spinach and basil into the soup just before serving in warm bowls. Garnish each bowl with about 1 tbsp of cheese, if desired.

*With so many people posting that they have colds, I thought I'd post this beautiful soothing soup. The quinoa makes this soup shimmer. Its so pretty. This soup smells delicious because of the wonderful fresh herbs and it fast and so fresh to prepare.