This vegan soup recipe is so good, even my picky eaters love it! Super simple; super satisfying!
If cooking dried beans: rinse 1 and 1/3 cup beans, bring to boil in plenty of water with cover on, let sit for 1 hour. Rinse again, then place back on stove with plenty of water and lid on and bring to boil, then simmer 1-3 hours, taste check them every half hour to hour to see when they are fully cooked. Then set aside.
Saute the onion, garlic, and carrots in the olive oil in a large pot.
Make the quinoa in a medium pot while sauteing the veggies: boil 2 cups of water to a boil, then add the quinoa, cover and reduce heat. Set aside when done.
Add the beans, tomato sauce, spices, veggie broth, and water to the large pot.
Bring to a boil, then simmer for about 15 minutes with lid on.
Add the dried pasta and cooked quinoa to the large pot and cook, without lid, til pasta is done. Enjoy!