This Creamy Italian Quinoa Soup is not only amazingly delicious, but it’s also packed with protein, fiber and essential vitamins and antioxidants.
Course Main Dish
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6serves
Calories 387kcal
Ingredients
2tbspolive oil
1/2medium oniondiced
3medium carrotspeeled and diced
2stalks celerydiced
4garlic clovesminced
4cupschicken broth or vegetable stock
35gchickpeasdrained & rinsed
1 1/4cupquinoarinsed well
33gdiced tomatoesundrained
50gtomato sauce
1tbspItalian seasoning
1pinchred pepper flakes
2cupsfresh spinachcoarsely chopped
1 1/2cupheavy cream
salt and pepperto taste
Parmesan cheesefor topping
Instructions
Heat oil in a large saucepan or dutch oven over medium-high heat. Add onion, carrots, celery and garlic and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
Add stock, 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.
When ready to serve, stir in spinach and cream. Taste and adjust seasonings as necessary.