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Raffy’s Quinoa and Ceci Soup

Raffy's Quinoa and Ceci Soup
PREP TIME
35 min
COOK TIME
1h 15 min
YIELDS
5 servings

Ceci is the Italian word for garbanzo beans, more commonly known in Canada as chickpeas.

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Ingredients

1
tsp olive oil
½
onion, coarsely chopped
2
medium carrots, peeled and coarsely chopped
2
stalks celery, coarsely chopped
½
tsp kosher salt
4
Roma tomatoes, coarsely chopped
1
clove garlic, smashed
¼
tsp red pepper flakes
4
sprigs fresh thyme
3
sprigs fresh oregano
2
sprigs fresh rosemary
¼
cup chopped fresh basil
3
Tbsp chopped fresh parsley
1
(3-inch) piece Parmesan rind
2
(15-oz) cans ceci (garbanzo beans/chickpeas), rinsed and drained
¾
cup dry white wine
3
cups chicken broth
½
cup quinoa, rinsed and drained
½
cup grated Parmesan, for garnish
¼
cup extra-virgin olive oil, for garnish
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Directions

Step 1

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.

Step 2

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.

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