Raffy's Quinoa and Ceci Soup

I love the episodes of Giada at Home where Aunt Raffy comes over and cooks with Giada.  Those two ladies are a riot in the kitchen!  I must admit that I love it when Aunt Raffy gives Giada a hard time.  I just find it very entertaining.  What's more is that they always cook something delicious that begs to be made, like Aunt Raffy's Quinoa and Ceci Soup.

This is a power-packed super satisfying soup with lots of chickpeas (ceci) and the super healthy and ever-so-popular quinoa.  These powerhouse ingredients are made flavorful with lots of veggies, a variety of fresh herbs, and lots of Parmesan. It's definitely a feel good soup that leaves you feeling rather virtuous, plus it's even better the next day! It's a win-win all around.

Raffy's Quinoa and Ceci Soup

Adapted from Food Network

by Giada De Laurentiis

Serves 6-8

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

1 cup of kale, chopped*
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 

 

Note: I added kale simply because I had it on hand and thought it was a great addition.

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, chickpeas (ceci), chopped kale, 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. Add the quinoa to the remaining soup in the pot and simmer until tender, about 15 minutes. 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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