Pink Bean, Quinoa, and Spinach Soup
40 mins (prep 10, cooking 30)
14 ingredients
6 servings
A recipe from Nava Atlas' Vegan Express. I've omitted the oil in the original recipe but if you prefer you can use 1 1/2 tbsp. extra-virgin olive oil in step 1 instead of sauteing the veggies in broth or water.

Categories:  <-60-mins , pasta,-rice-and-grains , greens , north-american , soups-&-stews , diabetic , time-to-make , vegan , weeknight , easy , main-dish , grains , beans , inexpensive , spinach , vegetarian , vegetable ,
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Serving Size (93.46 g)
Servings 6
Amount per Serving
Calories 41.29 Calories from Fat 4.59
% Daily Value *
Total Fat 0.51g 4.75%
Saturated Fat 0.08g 2.25%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 6.56mg 1.64%
Total Carbohydrate 8.44g 16.89%
Dietary Fiber 2.37 g 56.8%
Sugars 1.49 g %
Protein 1.69g 20.25%
Vitamin A 252.59IU% Vitamin C 0.53mg%
Calcium 35.57mg% Iron 0.85mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, baby carrots, vegetable bouillon, diced tomatoes, pinch cinnamon, ground nutmeg, baby spinach leaves, freshly ground black pepper