Directions:

1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies become soft and aromatic, approximately 4-5 minutes.
   

2. Add the chicken broth, tomato paste, crushed tomatoes, white beans, quinoa, bay leaves, and Parmesan rind. Sprinkle with Italian seasoning and additional salt and black pepper, if desired, and stir to combine.
   

3. Increase heat to high and bring to a boil, then immediately reduce heat to medium-low. Cover and gently simmer until the quinoa is cooked through, approximately 15-20 minutes.
   

4. Stir in the chopped spinach and parsley. Simmer just until the spinach wilts, approximately 1-2 minutes. Remove from heat and discard the bay leaves and remaining cheese rind. Serve immediately sprinkled with freshly grated Parmesan cheese, if desired. Enjoy!