Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 large carrot (chopped into 1/2" pieces)
  • 1 large celery stalk (chopped into 1/2" pieces)
  • 1 large leek (white and light green parts only, halved, washed, and sliced*)
  • 2 cloves garlic (minced)
  • 1 large zucchini (chopped into 1/2" pieces)
  • 8 ounces fresh green beans (trimmed and chopped into 1" pieces*)
  • 4-5 cups vegetable stock*
  • 2 large pinches saffron (or one capsule)
  • 15 ounces chickpeas and liquid (do not rinse!)
  • 1/2 cup quinoa (rinsed)
  • 1 large tomato (seeded and chopped into 1" pieces)
  • salt and freshly ground pepper (to taste)
  • freshly chopped basil (for serving)

Instruction

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots and celery, and cook until softened, about 6 minutes. Add the leek and garlic, and cook 2-3 more minutes or until softened. Add the zucchini and green beans, and sauté 1 minute more.
  • Add the broth and saffron, and bring to a boil. Add the quinoa, chickpeas and their liquid, and cook for 11 more minutes, or until the quinoa is completely cooked. Stir in the diced tomato and salt and pepper, to taste, and remove from heat.
  • Serve the soup with the freshly chopped basil and enjoy!