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Hearty Vegetable Soup with Parsley Gremolata
Hilary

Hearty Vegetable Soup with Parsley Gremolata

A vibrant and comforting vegetable soup packed with tender veggies, hearty quinoa, and finished with a bright, zesty parsley gremolata.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh flat-leaf parsley, chopped
  • 1 tsp. lemon zest, finely grated
  • 4 cloves garlic, minced (divided)
  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, chopped
  • 3 carrots, diced
  • 3 celery stalks, sliced
  • 1 bay leaf
  • 1/4 cup tomato paste
  • 2 tsp. ground coriander
  • 6 cups vegetable stock
  • 1/3 cup quinoa, rinsed
  • 1 bunch broccolini, chopped
  • 1 (15-ounce) can cannellini beans, rinsed
  • Salt and pepper to taste

Method
 

  1. Prepare the gremolata: In a small mixing bowl, stir together the chopped fresh parsley, lemon zest, and one clove of grated garlic.
  2. Season the gremolata mixture with a pinch of kosher salt and freshly ground black pepper.
  3. Set the gremolata aside to allow the flavors to marry.
  4. Sauté the aromatics: Heat the olive oil in a large cast-iron pot or Dutch oven over medium heat.
  5. Add the onion, carrots, celery, bay leaf, and the remaining three cloves of chopped garlic to the pot.
  6. Season the vegetables with salt and pepper.
  7. Sauté the vegetables until they become crisp-tender, usually about 3 to 4 minutes.
  8. Incorporate the tomato paste and ground coriander into the sautéed vegetables.
  9. Stir constantly until the paste darkens and becomes fragrant, roughly 2 to 3 minutes.
  10. Simmer the soup: Pour in the vegetable stock.
  11. Add the rinsed quinoa to the pot.
  12. Bring the mixture to a gentle boil.
  13. Reduce the heat to a simmer.
  14. Cover the pot partially and cook, stirring occasionally, until the quinoa is tender and cooked through, about 14 to 16 minutes.
  15. Stir in the broccolini and cannellini beans.
  16. Continue cooking for another 3 to 4 minutes until the broccolini is tender.
  17. Serve your Hearty Vegetable Soup with Parsley Gremolata spooned generously over each portion.

Notes

Always rinse your quinoa thoroughly before adding it to the soup to prevent bitterness.
Don't overcook the broccolini; aim for tender-crisp.
Taste and adjust salt and pepper as you cook to build layers of flavor.
For best results, make the gremolata just before serving to maximize its freshness.