This veggie soup is hearty and sticks to your bones on a cold winter’s day. I make a lot of soups in the winter and this is one of my go-to lunches. The chickpeas and quinoa go well together. I use a few can goods for this so I try to make them organic. If you’re only going to do one thing organic here, make it the chicken stock. When it comes to stocks, if it’s not homemade or organic I don’t bother with them.

1 tbsp. olive oil
1 medium spanish onion, coarsely chopped
2 medium carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 tsp. salt 
1/2 tsp. pepper
1-28oz can of crushed tomatoes
2 cloves of garlic, smashed
1/4 tsp. red pepper flakes
1 tbsp dried oregano
1 tbsp fresh rosemary, chopped finely
3 tbsp fresh parsley, chopped finely
1-2 pieces parmesan rind
1-19oz can of chickpeas, rinsed and drained
1/2c. white wine
4c. organic chicken broth
1/2c. quinoa, rinsed and drained 

Heat oil in a soup pot and add the onions, carrots, and celery. Sauté until softened.

Add garlic, salt and pepper. 

Add crushed tomatoes, chicken stock, and white wine. 

Add red pepper flakes, dried oregano, and rosemary.

Bring to a boil. 

Add the quinoa and cook for 20mins on medium heat. 

Add chickpeas and parmesan rinds. Note: Do not add chickpeas and parmesan rinds until quinoa is cooked. 

Simmer for 30 minutes. 

Turn off heat and remove parmesan rinds and garlic. Stir well. 

Add parsley before serving.

If you don’t have parmesan rinds, you can sprinkle parmesan on the soup as a garnish. But the parmesan rinds are worth getting. They infuse the soup with a salty creaminess. I like fresh parsley as a garnish to add a little freshness.

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