Creamy Italian Quinoa Soup

olive oil

medium onion (diced)

medium carrots (peeled and diced)

stalks celery (diced)

garlic cloves (minced)

bone broth (chicken broth or vegetable stock (use more for a more brothy soup))

15- ounce can chickpeas (drained & rinsed)

Bob’s Red Mill Organic Quinoa (rinsed well in a fine mesh colander)

14.5- ounce can diced tomatoes (undrained)

8- ounce can tomato sauce

Italian seasoning

red pepper flakes

fresh spinach (coarsely chopped)

half and half (or heavy cream)

Salt and pepper (to taste)

Parmesan cheese (for topping)