In a large soup pot, melt over medium heat. Add onion, carrots and celery. Sauté for 3-5 minutes, or until the onions are translucent. Add garlic and sauté until fragrant. Stir in quinoa. Add tomatoes, broth, bay leaf, sea salt, pepper and spices. Bring to a boil, lower heat and simmer for 30 minutes. Add green beans, and greens. Simmer until quinoa is cooked. Remove bay leaf, adjust seasonings and serve warm.
Vegan/Vegetarian/DF
Adapted from “Autumn Cleanse”