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Quinoa Soup

easy soup recipes
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Thank you Platings + Pairings for the recipe!

Ingredients

  • 2 Tbsp olive oil 

  • ½ medium onion (diced)

  • 3 medium carrots (peeled and diced)

  • 2 stalks celery (diced)

  • 4 garlic cloves (minced)

  • 4 cups bone broth 

  • 1 15-oz. can chickpeas (drained and rinsed)

  • 1 + ¼ cup quinoa (uncooked and rinsed well in a fine mesh colander)

  • 1 14.5-oz. can diced tomatoes (undrained)

  • 1 8-oz. can tomato sauce

  • 1 Tbsp Italian seasoning

  • Pinch red pepper flakes

  • 2 cups fresh spinach (coarsely chopped)

  • 1 + ½ cups half and half

  • Salt and pepper

  • Parmesan cheese (for topping)

Instructions

  1. Heat the oil in a large saucepan or dutch oven over medium-high heat. Add the onion, carrots, celery, and garlic. Season with salt and pepper and saute, stirring occasionally for 5-7 minutes, or until the vegetables are soft. 

  2. Add the stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring the mixture to a boil, reduce the heat, and simmer, partially covered for 20-25 minutes. 

  3. When it’s ready to serve, stir in the spinach and cream. Top the soup with grated parmesan.

Find it online: https://shesafullonmonet.com/souptober-soup-recipes/