Raffy's Quinoa and Ceci Soup

Save Recipe
  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 5 servings
Share This Recipe


1 teaspoon olive oil

1/2 onion, coarsely chopped 

2 medium carrots, peeled and coarsely chopped 

2 stalks celery, coarsely chopped 

1/2 teaspoon kosher salt 

4 Roma tomatoes, coarsely chopped 

1 clove garlic, smashed 

1/4 teaspoon red pepper flakes 

4 sprigs fresh thyme 

3 sprigs fresh oregano 

2 large sprigs fresh rosemary 

1/4 cup chopped fresh basil 

3 tablespoons chopped fresh parsley 

One 3-inch piece Parmesan rind 

Two 15-ounce cans ceci (garbanzo beans), rinsed and drained 

3/4 cup dry white wine 

3 cups chicken broth 

1/2 cup quinoa, rinsed and drained 

1/2 cup grated Parmesan, for garnish 

1/4 cup extra-virgin olive oil, for garnish 


  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery and salt and cook, stirring occasionally, until the vegetables begin to soften. Add the tomatoes, garlic, pepper flakes, thyme, oregano and rosemary and cook until the tomatoes begin to break down, about 5 minutes. Add the basil, parsley, Parmesan rind, ceci, wine, broth and 1 cup water and bring to a boil. Reduce the heat to low and simmer for 40 minutes.
  2. 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.