Warm the olive oil in a large saucepan over medium-high heat.

Sauté the onion, carrot, and celery for 3-4 minutes, or until soft. Cook for a further 1-2 minutes, or until the garlic is soft.

Sauté the dried thyme, dried oregano, red pepper flakes, and salt for another minute, or until aromatic.

Stir in the quinoa, white beans, and chopped tomatoes to incorporate with the veggies.

Pour in the broth and water, stirring until everything is completely combined.

Stir in the parmesan rind and bay leaf to ensure they are well buried in the broth.

Bring the soup to a boil, then lower to a simmer for 20 minutes, or until the quinoa is cooked, stirring periodically.

Once the soup is done, add the chopped spinach, stir until thoroughly combined, and simmer for 5 minutes, or until the spinach has wilted. If the soup is too thick, simply add extra water or broth to thin it up to your preference.

Remove the parmesan rind and bay leaf, then taste the soup and season with salt and black pepper as desired.

Serve immediately with freshly grated parmesan, or cool fully and store in the fridge for up to 5 days or the freezer for up to 3 months.