Italian Quinoa Soup

 2 Tbs. olive oil
1/2 onion, diced
3 carrots, diced
2 celery, diced
1 tsp. minced garlic
4 c. chicken broth
1 15-oz can chickpeas (drained & rinsed)
1 1/4 c. quinoa (uncooked, & rinsed)
1 14.5-oz can diced tomatoes
1 8-oz can tomato sauce
1 Tbs. Italian seasoning
2 c. spinach, chopped
1 1/2 c. half & half
3 large all beef franks (you can also use sausage, or a ground sausage, I like to use the Sam's Club all beef franks)
1/4 tsp. pepper
1/2 tsp. salt

Heat oil in a large pot over medium-high heat.  Add onion, carrots, celery, and garlic.  Saute about 5 minutes.

Add chicken broth, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning.  Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes, stirring occasionally.

While the soup is simmering, cut the beef franks in half, then into bite sized pieces.  Add a little oil to a frying pan and cook the franks until lightly browned, stirring occasionally.  

Add the beef, half & half, and spinach to the soup pot.  Season with salt and pepper.  Cook until the spinach has wilted, 1-2 minutes.