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:

Quickview
675k Calories
25g Protein
38g Total Fat
59g Carbs
41% Health Score
Limit These
Calories
675k
34%

Fat
38g
60%

  Saturated Fat
19g
124%

Carbohydrates
59g
20%

  Sugar
11g
13%

Cholesterol
101mg
34%

Sodium
1659mg
72%

Get Enough Of These
Protein
25g
52%

Vitamin A
7890IU
158%

Manganese
1mg
93%

Vitamin K
74µg
71%

Folate
238µg
60%

Phosphorus
583mg
58%

Calcium
518mg
52%

Fiber
11g
46%

Magnesium
157mg
39%

Copper
0.69mg
34%

Iron
5mg
33%

Vitamin E
4mg
30%

Potassium
1024mg
29%

Vitamin B6
0.57mg
28%

Vitamin B2
0.44mg
26%

Zinc
3mg
24%

Vitamin B1
0.34mg
22%

Vitamin C
16mg
20%

Selenium
13µg
20%

Vitamin B3
2mg
14%

Vitamin B5
1mg
12%

Vitamin B12
0.47µg
8%

Vitamin D
0.57µg
4%

covered percent of daily need
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