Orange Scented White Bean Soup

1. Place white beans in a large bowl and sprinkle with baking soda. Cover with hot water, rising two inches above beans, and allow the beans to soak for at least 8 hours.

2. Drain beans, rinse well, and set them aside.

3. Peel and dice onion. Chop celery. Peel and slice carrots into discs. Zest and juice orange.

4. Heat olive oil, in a large pan or dutch oven with lid, over medium-high heat. Add onions and garlic and sauté until onions are translucent and tender, about 8 minutes.

5. Add carrots and celery and let cook for another 5 minutes.

6. Add red pepper flakes, ground ginger, cumin, turmeric, coriander, parsley, and tomato paste. Stir and allow to cook for 2 more minutes so flavors can bloom.

7. Add diced tomatoes and deglaze the pan, scraping all the browned bits off the bottom.

8. Pour in beans and water. The water should cover the beans. Bring to a simmer.

9. Cover and cook for 40-60 minutes, stirring occasionally, or until beans are tender and broth has thickened slightly.

10. Should water be absorbed before beans are done, more water can be added to reach the consistency of a thick soup.

11. Once beans are done, add spinach and stir. Cook for 2 more minutes until spinach is wilted into soup.

12. Add orange juice, zest, salt, and pepper. Taste and adjust seasoning. Enjoy!