Raffy's Quinoa And Ceci Soup
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tsp
Olive Oil2 medium
Carrot (peeled and coarsely chopped)2 stalks
Celery (coarsely chopped)1 tsp
Kosher Salt1 clove
Garlic (smashed)1 tsp
Red Pepper Flake4 sprigs
Thyme (fresh)3 sprigs
Oregano (fresh)2 large
Rosemary (sprigs fresh)1 cup
Basil (chopped fresh)3 tbsps
Parsley (chopped fresh)3 cup
White Wine (dry)3 cups
Chicken BrothDirections:
1
Remove the herb sprigs and rind
2
Heat the oil in a large saucepan over medium heat
3
Add the onion, carrots, celery and salt and cook, stirring occasionally, until the vegetables begin to soften
4
Add the tomatoes, garlic, pepper flakes, thyme, oregano and rosemary and cook until the tomatoes begin to break down, about 5 minutes
5
Add the basil, parsley, Parmesan rind, ceci, wine, broth and 1 cup water and bring to a boil
6
Reduce the heat to low and simmer for 40 minutes
7
Place about 1 cup of the soup in a food processor and puree until smooth
8
Add the quinoa to the remaining soup in the pot and simmer until tender, about 10 minutes
9
Add the puree and simmer 5 minutes more
10
Ladle the soup into bowls
11
Sprinkle with some of the Parmesan and drizzle with some of the olive oil before serving