Creamy Italian Quinoa Soup | Tyler's recipe book

Name: Creamy Italian Quinoa Soup | Tyler's recipe book
Ingredients: 2 Tablespoons olive oil; ½ medium onion (diced); 3 medium carrots (peeled and diced); 2 stalks celery (diced); 4 garlic cloves (minced); 4 cups bone broth (chicken broth or vegetable stock (use more for a more brothy soup)); 1 15- ounce can chickpeas (drained & rinsed); 1 1/4 cup quinoa (uncooked, rinsed well in a fine mesh colander); 1 14.5- ounce can diced tomatoes (undrained); 1 8- ounce can tomato sauce; 1 Tablespoon Italian seasoning; Pinch red pepper flakes; 2 cups fresh spinach (coarsely chopped); 1 ½ cups half and half (or heavy cream); Salt; pepper; Parmesan cheese (for topping)

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Dutch oven
Fine-mesh sieve
Saucepan
Stove
Chef's knife
Cutting board
Colander
Can opener
Grater
Measuring cup
Measuring spoon
Spoon
Serving bowl

Ingredients

2 Tablespoons olive oil
½ medium onion (diced)
3 medium carrots (peeled and diced)
2 stalks celery (diced)
4 garlic cloves (minced)
4 cups bone broth (chicken broth or vegetable stock (use more for a more brothy soup))
1 15- ounce can chickpeas (drained & rinsed)
1 1/4 cup quinoa (uncooked, rinsed well in a fine mesh colander)
1 14.5- ounce can diced tomatoes (undrained)
1 8- ounce can tomato sauce
1 Tablespoon Italian seasoning
Pinch red pepper flakes
2 cups fresh spinach (coarsely chopped)
1 ½ cups half and half (or heavy cream)
Salt
pepper
Parmesan cheese (for topping)