Raffy's Quinoa and Ceci Soup

1. 1

   Heat the oil in a large saucepan over medium heat.

2. 2

   Add the onion, carrots, celery and salt and cook, stirring occasionally, until the vegetables begin to soften.

3. 3

   Add the tomatoes, garlic, pepper flakes, thyme, oregano and rosemary and cook until the tomatoes begin to break down, about 5 minutes.

4. 4

   Add the basil, parsley, Parmesan rind, ceci, wine, broth and 1 cup water and bring to a boil.

5. 5

   Reduce the heat to low and simmer for 40 minutes.

6. 6

   Remove the herb sprigs and rind.

7. 7

   Place about 1 cup of the soup in a food processor and puree until smooth.

8. 8

   Add the quinoa to the remaining soup in the pot and simmer until tender, about 10 minutes.

9. 9

   Add the puree and simmer 5 minutes more.

10. 10

    Ladle the soup into bowls.

11. 11

    Sprinkle with some of the Parmesan and drizzle with some of the olive oil before serving.

* Per serving · 4 servings · Values may vary.