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 20 minutes 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. Stir well.
Add parsley before serving.