Creamy Italian Quinoa Soup
Creamy Italian Quinoa Soup requires around 40 minutes from start to finish. For $2.57 per serving, you get a soup that serves 6. One portion of this dish contains roughly 26g of protein, 39g of fat, and a total of 675 calories. 40 people found this recipe to be flavorful and satisfying. It is brought to you by Platings & Pairings. A mixture of heavy cream, canned tomatoes, quinoa, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Autumn. A few people really liked this Mediterranean dish. It is a good option if you're following a gluten free diet. With a spoonacular score of 93%, this dish is tremendous. Similar recipes are Creamy Italian Quinoa Soup, Lightened Up Italian Wedding Soup with Quinoa, and Creamy Turkey Soup with Quinoa.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 8- ounce can tomato sauce
1 14.5- ounce can diced tomatoes undrained
3 medium carrots peeled and diced
2 stalks celery diced
1 15- ounce can chickpeas drained & rinsed
4 garlic cloves minced
1 ½ cups half and half or heavy cream
1 Tablespoon Italian seasoning
2 Tablespoons olive oil
½ medium onion diced
Parmesan cheese for topping
1 1/4 cup Bob's Red Mill Organic Quinoa rinsed well in a fine mesh colander
Pinch red pepper flakes
Salt and pepper to taste
2 cups fresh spinach coarsely chopped
4 cups bone broth chicken broth or vegetable stock (use more for a more brothy soup)
Equipment:
dutch oven
sauce pan
pot
bowl
Cooking instruction summary:
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. Divide into bowls and top with grated Parmesan.
Step by step:
1. Heat oil in a large saucepan or dutch oven over medium-high heat.
2. Add onion, carrots, celery and garlic and season with salt and pepper.
3. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
4. 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.
5. When ready to serve, stir in spinach and cream. Taste and adjust seasonings as necessary.
6. Divide into bowls and top with grated Parmesan.
Nutrition Information:
covered percent of daily need
