Clean Eating Minnestrone Soup

2 T olive oil
2 med carrots, peeled, cut into 1/4 in. dice ( 1 cup )
1 cup fennel (anise) cut into 1/4 diced
1 c red onion, diced
2 large cloves garlic, finely chopped
2 bay leaves
2 t fresh thyme leaves, chopped
1/4 t fennel seeds, crushed
1 1/2 c cooked cannellini beans, drained
2 c fresh plum tomatoes, peeled, seeded, and diced
sea salt and fresh ground black pepper to taste
1 c fresh spinach, cut chiffonade
3 T basil, thinly sliced
2 oz. cheese, finely grated - optional

In a large, heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme, and fennel seeds, and cook, stirring often, until vegetables are tender, about 8 minutes. Add 6 cups water, beans, tomatoes, and quinoa. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 min. Remove bay leaves and season with salt and pepper. Stir spinach and basil into soup just before serving in warm bowls. Garnish each with 1T cheese, if desired.