This hearty Giada Aunt Raffy’s Quinoa and Ceci Soup is prepared using chickpeas, quinoa, carrots, tomatoes, and fresh herbs. This nourishing quinoa and chickpea soup recipe is perfect for dinner or lunch and takes about 45 minutes to prepare. It can serve up to 4 people.

Recipe Ingredients

• 1 tsp of extra-virgin olive oil
• 1 small onion, coarsely chopped
• 2 celery stalks, coarsely chopped
• 4 medium carrots, peeled and coarsely chopped
• ½ tsp of kosher salt
• 4 Roma tomatoes, coarsely chopped
• ¼ tsp of freshly ground black pepper
• 3 sprigs of fresh rosemary
• 3 sprigs of fresh oregano
• 3 sprigs of fresh thyme
• 1 (15.5-ounce) can of chickpeas (ceci), rinsed and drained
• 2 cups of low-sodium chicken broth
• ⅓ cup of quinoa, rinsed and drained
• 1 cup of water

How To Make Giada Aunt Raffy’s Quinoa and Ceci Soup

1. Heat the Oil: In a large saucepan, heat 1 tsp of extra-virgin olive oil over medium heat. Add the chopped onion, celery, carrots, and ½ tsp of salt. Cook and stir occasionally for about 5 minutes, or until the vegetables begin to soften and turn slightly golden.
2. Add the Tomatoes and Herbs: Add the chopped Roma tomatoes, ¼ tsp of black pepper, rosemary, oregano, and thyme sprigs to the saucepan. Cook for around 5 minutes, stirring occasionally, until the tomatoes start breaking down and release their juices.
3. Incorporate the Chickpeas and Broth: Add the rinsed chickpeas, 2 cups of low-sodium chicken broth, and 1 cup of water to the saucepan. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 15 minutes so that the flavors meld together.
4. Blend the Vegetables: Carefully pour the soup through a strainer into a large bowl to separate the solids from the broth. Remove the large herb sprigs and discard them. Transfer the remaining vegetables and chickpeas to a blender or food processor, and blend until smooth. Set this vegetable puree aside.
5. Cook the Quinoa and Finish the Soup: Pour the broth back into the saucepan and add the rinsed quinoa. Cook over medium heat for about 10 minutes, or until the quinoa becomes tender. Reduce the heat to low, then stir in the vegetable puree. Let the soup simmer for an additional 5 minutes, stirring occasionally to combine all the flavors. Serve hot.

Recipe Tips & Variations

• Add a squeeze of lemon: After serving, squeeze a bit of lemon juice into the soup for an extra layer of freshness and a slight tangy flavor that brightens the dish.
• Switch up the broth: I’ve tried making this with vegetable broth instead of chicken broth, and it works just as well, making it a perfect option for vegetarians.
• Cook quinoa separately: If you prefer a firmer texture, cook the quinoa separately, then stir it into the soup just before serving. This prevents it from getting too soft.
• Make it spicier: Add a pinch of red pepper flakes or chopped chili while sautéing the vegetables. This gives the soup a subtle kick without overpowering the other flavors.

Recipe FAQs and Variations

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• Giada Asparagus Soup With Herbed Goat Cheese