Creamy Italian Quinoa Soup

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Heat oil in a large saucepan or dutch oven over medium-high heat. Add onion, carrots, celery and garlic and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
2 tbsp Olive oil, ½ medium onion, 3 Medium carrots, 4 Garlic cloves, salt and black pepper, to taste, 2 celery stalks
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Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
4 cups Chicken or bone broth, 15 ounce Can of chickpeas, 1 ¼ cup Quinoa, 14.5 ounce Can of diced tomatoes, 8 ounce Can of tomato sauce, 1 tbsp Italian seasoning, Pinch Red pepper flakes
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When ready to serve, stir in spinach and cream (or cream alternative). Taste and adjust seasonings, salt and pepper as necessary. Divide into bowls and top with grated Parmesan. Serve and enjoy!
2 cups Fresh spinach, 1 ½ cups Half and half