Mmmm soup. Soup and I are great friends…well, if you’re a food, you’re most likely my friend but ya get the point. When the weather gets cold there not anything more satisfying than a hearty pot of soup and today (on one of the first KIND OF cold LA days in what seems like forever) I busted out my dutch oven and prepared myself for a delicious dinner.
One of the things I love about soup is how easy it is to tailor it to your liking. Soup is forgiving, soup is loving, that’s why we are such good friends.
I decided to try out a soup that I saw Giada make on the Food Network, mainly because I was salivating at the screen when I was watching it today, and because it subs quinoa for pasta so it’s pretty darn healthy-I have a trip to Vegas soon so it’s crunch time (no pun intended). Well (story time here) I hopped in my car to go to the grocery store to get the ingredients and some extra groceries, and when I got home I realized I had forgotten to buy multiple soup ingredients. Ugh Oh well, like I said soup forgives.
The soup turned out delicious, missing ingredients and all. It was also a sinch to make. So try Giada’s version, try my version, heck try your own version! I promise they will all be delicious.
Quinoa and Chickpea Soup
1 tsp Extra Virgin Olive Oil
1/2 onion roughly chopped
2 medium carrots, peeled and roughly chopped
2 stalks celery, roughly chopped (I forgot this one)
1/2 tsp salt 4 roma tomatoes
2 cloves garlic, smashed
1/4 tsp black pepper or red pepper flakes
4 sprigs fresh thyme
3 sprigs fresh oregano (forgot it)
2 large sprigs fresh rosemary
1/4 cup chopped fresh basil (you guessed it, I forgot it)
3 tbsp chopped fresh parsley
1 3in piece Parmesan rind (forgot it)
2 15 oz cans garbanzo beans, rinsed and drained (I only had one)
3/4 cup dry white wine
3 cups chicken or vegetable stock
1/2 cup quinoa, rinsed and drained
Parmesan and EVOO to garnish
Cut your onion, carrots, and celery. In a saucepan over medium heat add the olive oil, cut vegetables, and salt. Saute until soft, occasionally stirring. Add the tomatoes, garlic, pepper, and herbs and cook until the tomatoes start to break down (about 5 minutes). Add the basil, parsley, parmesan rind, garbanzo beans, 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.