In a large stock pot, sautee carrots, celery and onions in olive oil with salt and pepper.
Cook 5 minutes on medium-low until soft.
Add diced garlic and continue to cook for 1 minute.
Add chicken broth and Better Than Bouillon and bring to a boil
Add quinoa and reduce heat to medium
Cook on medium for 20 minutes
Add Great Northern beans
Add red pepper flakes and parmesan rind
Reduce heat to low and let simmer 5-10 minutes
Add fresh spinach 5 minutes before serving
Add fresh, shredded parmesan to soup and enjoy
* If you want to add a meat to the soup, Italian sausage is particularly good. It is also good with chicken.