Creamy Italian Quinoa Soup (Printable Version)
Hearty quinoa and chickpea soup enriched with Italian herbs, creamy tomato base, and fresh spinach.
# Ingredients Required:
→ Vegetables
01 -
½ medium onion, diced
02 -
3 medium carrots, peeled and diced
03 -
2 celery stalks, diced
04 -
4 garlic cloves, minced
05 -
2 cups fresh spinach, coarsely chopped
→ Liquids & Broth
06 -
2 tablespoons olive oil
07 -
4 cups bone broth (chicken or vegetable stock)
08 -
1 ½ cups half and half or heavy cream
→ Canned & Grains
09 -
1 400 g can chickpeas, drained and rinsed
10 -
1 1/4 cups quinoa, uncooked and rinsed
11 -
1 410 g can diced tomatoes, undrained
12 -
1 225 g can tomato sauce
→ Seasonings
13 -
1 tablespoon Italian seasoning
14 -
Pinch of red pepper flakes
15 -
Salt, to taste
16 -
Black pepper, to taste
→ Toppings
17 -
Grated Parmesan cheese
# Guide to Cooking:
01 -
Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add diced onion, carrots, celery, and minced garlic. Season with salt and pepper. Sauté, stirring occasionally, for 5 to 7 minutes until vegetables soften.
02 -
Add bone broth, chickpeas, rinsed quinoa, diced tomatoes with juices, tomato sauce, and Italian seasoning to the pot. Stir to combine and season with salt and pepper. Bring mixture to a boil, then reduce heat to low. Simmer partially covered for 20 to 25 minutes until quinoa is tender.
03 -
Stir in fresh spinach and half and half or heavy cream. Adjust seasoning with salt and pepper to taste.
04 -
Ladle soup into bowls and garnish with grated Parmesan cheese.
# Extra Suggestions:
01 -
For a richer flavor and creamier texture, substitute heavy cream for half and half.
02 -
Adjust broth quantity to reach desired soup consistency.
03 -
Incorporate additional vegetables like zucchini or bell peppers to enhance nutritional value.