Description
A comforting and creamy soup loaded with quinoa, veggies, and Italian herbs, perfect for chilly evenings.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1/2 medium onion (diced)
- 3 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 4 garlic cloves (minced)
- 4 cups bone broth (chicken broth or vegetable stock)
- 1 15-ounce can chickpeas (drained and rinsed)
- 1 1/4 cup quinoa (uncooked, rinsed well)
- 1 14.5 ounce can diced tomatoes (undrained)
- 1 8-ounce can tomato sauce
- 1 Tablespoon Italian seasoning
- Pinch of red pepper flakes
- 2 cups fresh spinach (coarsely chopped)
- 1 1/2 cups half and half (or heavy cream)
- Salt and pepper (to taste)
- Parmesan cheese (for topping)
Instructions
- Heat olive oil in a large saucepan or dutch oven over medium-high heat.
- Add onion, carrots, celery, and garlic, seasoning with salt and pepper. Sauté for 5-7 minutes until vegetables are soft.
- Pour in the bone broth, chickpeas, quinoa, diced tomatoes, tomato sauce, and Italian seasoning. Stir to combine.
- Season with additional salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until quinoa is cooked.
- Stir in spinach and cream until spinach wilts.
- Taste and adjust seasonings as necessary.
- Serve in bowls topped with grated Parmesan.
Notes
For a thicker soup, blend part of it before serving. Great served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg