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Course Soup
Servings 6


  • 1 tbsp olive oil
  • 1 medium spanish onion coarsely chopped
  • 2 carrots peeled and coarsely chopped
  • 2 stalks celery coarsely chopped
  • 1 tsp salt 
  • ½ tsp pepper
  • 1 can crushed tomatoes 28 ounces
  • 2 cloves garlic smashed
  • ¼ 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 can chickpeas 19 ounces, rinsed and drained
  • ½ cup white wine
  • 4 cups organic chicken broth
  • ½ cup 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 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.


If you don’t have parmesan rinds, you can sprinkle parmesan cheese 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.