In an extra large stock pot add the oil.
Heat over medium heat.
Chop onions to a small dice. Add onions and cook for 3 minutes.
Mince garlic. Add in garlic. Cook 1 minute.
Add in salt, pepper and spices.
Add in tomato paste and stir well. Cook for 1 1/2 minutes. This cooks off raw tomato flavor from the paste.
Now add in beans, rind, both cans of crushed tomatoes, and broth.
Stir and cook until a low boil starts. Lower to simmer and add half the water. Stir again and cover.
Simmer for 1 hour. Stir occasionally. Add extra water as it cooks and thickens. You will end up using most if not all the water.
Taste for salt adjustments. Add in cooked quinoa and serve. Note: Cook the quinoa while soup is simmering. It won't take long to cook. I also will just add a 1/3 cup to each serving not putting the quinoa into the soup at all. It's your choice.