Creamy Italian Quinoa Soup

This recipe was originally featured on Platings + Pairings.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

Yield: 6 servings

Ingredients:

• 2 Tbsp olive oil
• 1/2 medium onion, diced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 15 oz can chickpeas, drained and rinsed
• 1 1/4 cup quinoa (rinsed if necessary)
• 1 14.5-oz can diced tomatoes, undrained
• 1 8-oz can of tomato sauce
• 1 Tbsp Italian seasoning
• Pinch of red pepper flakes
• 2 cup fresh spinach, coarsely chopped
• 1 1/2 cups half and half (or heavy cream)
• Salt and pepper to taste
• Parmesan cheese, for topping

Instructions:

1. Heat oil in a large stock pot or Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
2. Add chicken broth, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
3. When ready to serve, stir in spinach and half and half. Taste and adjust seasonings as necessary.
4. Top with grated Parmesan.