Hearty Vegetable Soup with Parsley Gremolata
It's the perfect meal for cooler weather.
This simple vegetable soup is surprisingly sustaining. With beans and broccolini, tomato and quinoa, it'll make a belly-filling bowl that can power you through an afternoon, or quench a serious dinner hunger.
But the real treat is the flavorful gremolata—an herby blend of parsley, garlic, and lemon zest that definitely brings the zing!
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 45 mins
Ingredients
- 1 c.
chopped fresh flat-leaf parsley
- 1 tsp.
finely grated lemon zest
- 3
cloves garlic, chopped, plus 1 clove, grated, divided
Kosher salt and freshly ground black pepper
- 1/4 c.
olive oil
- 1
yellow onion, chopped
- 3
carrots, chopped
- 3
celery stalks, chopped
- 1
bay leaf
- 1/4 c.
tomato paste
- 2 tsp.
ground coriander
- 6 c.
vegetable stock
- 1/3 c.
quinoa, rinsed
- 1
bunch broccolini, chopped into bite-size pieces
- 1
(15-ounce) can cannellini beans, rinsed
Directions
- Step 1Stir together parsley, lemon zest, and grated garlic in a bowl. Season with salt and pepper.
- Step 2Heat oil in a large cast-iron or other Dutch oven over medium heat. Add onion, carrots, celery, bay leaf, and chopped garlic. Season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add tomato paste and coriander. Cook, stirring occasionally, until darkened, 2 to 3 minutes.
- Step 3Add stock and quinoa and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until quinoa is tender, 14 to 16 minutes. Add broccolini and beans and cook, until broccolini is just tender, 3 to 4 minutes. Serve with Parsley Gremolata alongside.
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