In a large soup pot, add the olive oil, garlic and onions and saute for a few minutes.
Add the parsley, mirin, coconut aminos and let simmer for another few minutes.
Add the beets, carrots, celery, parsnips, bay leaves, kombu, broth and salt. Cover and cook on medium for 30 minutes.
Add the quinoa and kidney beans. Cook for another 10 minutes.
Add the spinach, cover and turn off stove. Leave for 10 minutes.
Serve and enjoy!
Recipe Notes
Use organic ingredients, if possible. If using canned beans, look for “no salt added” and “BPA free”. The soup is great the next day or for freezing. By Tracy Posillico