| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 5 servings |
Ingredients
- 1 teaspoon olive oil
- 1/2 onion, coarsely chopped
- 2 medium carrots, peeled and coarsely chopped
- 2 stalks celery, coarsely chopped
- 1/2 teaspoon kosher salt
- 4 Roma tomatoes, coarsely chopped
- 1 clove garlic, smashed
- 1/4 teaspoon red pepper flakes
- 4 sprigs fresh thyme
- 3 sprigs fresh oregano
- 2 large sprigs fresh rosemary
- 1/4 cup chopped fresh basil
- 3 tablespoons chopped fresh parsley
- One 3-inch piece Parmesan rind
- Two 15-ounce cans ceci (garbanzo beans), rinsed and drained
- 3/4 cup dry white wine
- 3 cups chicken broth
- 1/2 cup quinoa, rinsed and drained
- 1/2 cup grated Parmesan, for garnish
- 1/4 cup extra-virgin olive oil, for garnish
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery and salt and cook, stirring occasionally, until the vegetables begin to soften. Add the tomatoes, garlic, pepper flakes, thyme, oregano and rosemary and cook until the tomatoes begin to break down, about 5 minutes. Add the basil, parsley, Parmesan rind, ceci, wine, broth and 1 cup water and bring to a boil. Reduce the heat to low and simmer for 40 minutes.
- Remove the herb sprigs and rind. Place about 1 cup of the soup in a food processor and puree until smooth. Add the quinoa to the remaining soup in the pot and simmer until tender, about 10 minutes. Add the puree and simmer 5 minutes more. Ladle the soup into bowls. Sprinkle with some of the Parmesan and drizzle with some of the olive oil before serving.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 559 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 27 g |
| Cholesterol | 18 mg |
| Sodium | 723 mg |
Reviews
Excellent! I don’t like ceci, but thought I’d make an effort, and this soup changed my mind.
This is a fabulous “pantry” soup recipe. My family loved it. I usually have all of the ingredients on hand, so it is perfect for a dreary, lazy day and comes together pretty quickly for a soup. My only change is to use 4 cups of stock and 2 cups of water, since the quinoa tends to absorb so much broth, and I don’t purée the soup, preferring to keep it chunky. As a garnish , or added for my must-have-meat family members, I have topped this soup with sautéed chopped prosciutto.
Darn! I am making this soup and I just accidentally added the quinoa with all the ingredients before the long simmer! Has anyone every done this? I hope it doesn’t turn to mush.
I loved this soup and will certainly make it again. I added a bit more salt and plenty of pepper. I didn’t have a Parmesan rind, but I had some pesto so I added that.
After reading all of the reviews, I was expecting an amazing tasting, hearty soup. This was certainly not the case. First, the soup is bland tasting (a half teaspoon of salt is definitely not enough to flavour all of the vegetables, i.e. onion, carrots, celery and tomatoes, in addition to nearly 5 cups of liquid, i.e. wine, broth and water, which made the soup thin). The soup certainly tasted like herbs, but that’s about all it tasted like. Also, the photo of the finished dish is very misleading: it looks more like a thick tomato soup with quinoa. My dish resembled a minestrone (as another reviewer commented). Very disappointing.
Great recipe for quinoa. Easily made vegan, and will really hit the spot.
So simple yet so delicious. I didn’t realize that the Parmesan rind can elevate the flavor of this dish to another new level. Highly recommends this recipe. I used dried oregano and dried Thyme and the dish tasted amazing.
I love this soup!
I was immediately attracted to this recipe because it sounded so healthy! I did not see the episode, but prepared it exactly as posted here. It was absolutely delightful, rich and filling. Obviously, the fresh herbs are key. I was tempted to use canned diced tomatoes in place of the fresh Roma, but did not and, even though it’s off-season for tomatoes here, it came out just fine.
Just finished eating a bowl and thought I’d leave a review before I get seconds! This was very easy and came out wonderfully – I followed the instructions as written except like an earlier reviewer I added a tablespoon of tomato paste (since most grocery store tomatoes aren’t very tasty this time of year). Next time, I think I will add a bit more quinoa – a half cup doesn’t make much of an impact in this big pot of soup. Maybe 3/4 cup next time. The flavors are great – thanks Raffy & Giada for the healthy and easy recipe!