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Italian Chickpea and Quinoa Soup

Yields10 ServingsPrep Time10 minsCook Time30 mins

Although quinoa is of South American origin, it complements very well with the Italian seasoning of this recipe. This soup is perfect for cold or rainy days, but it will delight palates at any time of the year.

 ½ cup quinoa
 ½ cup vegetable brothor water
 1 medium onion, chopped
 2 large carrots, diced
 2 celery stalks, chopped
 1 large potato, cubed
 2 cloves garlic
 1 ½ cups (28 oz) can chickpeas, rinsed & cookedor use chard or kale, chopped
 2 medium tomatoes, peeled and diced
 2 cups spinach, chopped
 1 tsp paprika powder
 1 tsp dried basilor 2 tbsp chopped fresh basil
 ½ tsp thyme (optional)
 1 bay leaf
 ¼ cup fresh parsley, chopped
 1 cup tomato sauce
 2 tbsp Vegetarian Seasoning
 salt to taste
1

In a large pot, sauté the onion with water or vegetable broth, carrot, celery and garlic.

2

When the vegetables become soft, add 4 to 8 cups of water.

3

When the water begins to boil, add the quinoa, potato and the bay leaf. Allow it to cook for 10 minutes.

4

After 10 minutes, add the green vegetables, paprika, tomato, chickpeas, thyme, vegetarian seasoning, and salt to taste. Let it boil for another 5 to 10 minutes.

5

Add parsley just before serving.

Nutrition Facts

10 servings

Serving size

1 ½ cups

Amount per serving
Calories488
% Daily Value *
Total Fat 7.4g10%

Saturated Fat 0.8g4%
Trans Fat 0g
Cholesterol 0mg
Sodium 449mg20%
Total Carbohydrate 84.7g31%

Dietary Fiber 22g79%
Total Sugars 15.9g
Protein 24.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.