Saffron Vegetable Soup with Quinoa is a hearty, vegetarian soup packed with veggies, chickpeas, quinoa, and plenty of saffron flavor. This is no ordinary vegetable soup!
1largeleekwhite and light green parts only, halved, washed, and sliced*
2clovesgarlicminced
1largezucchinichopped into 1/2" pieces
8ouncesfresh green beanstrimmed and chopped into 1" pieces*
4-5cupsvegetable stock*
2largepinches saffronor one capsule
15ounceschickpeas and liquiddo not rinse!
1/2cupquinoarinsed
1largetomatoseeded and chopped into 1" pieces
salt and freshly ground pepperto taste
freshly chopped basilfor serving
Instructions
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!
Notes
*If you don't have leek on hand, substitute with one medium white or yellow onion and cook it with the carrots and celery.
*You may substitute the fresh green beans for frozen -- simply thaw them and add them at the end with the beans and quinoa.
*I like my soup thick, so I used 4 cups of stock. If you prefer it thinner, use 5 cups.