Saffron Vegetable Soup with Quinoa

• Vegan
• Gluten free

• Produce

  • 1 Basil
  • 1 Carrot, large
  • 1 Celery stalk, large
  • 15 oz Chickpeas
  • 2 cloves Garlic
  • 8 oz Green beans, fresh
  • 1 Leek, large
  • 1 Tomato, large
  • 1 Zucchini, large

• Canned Goods

  • 4 cups Vegetable stock

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 2 large pinches Saffron
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on flavorthemoments.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large carrot, chopped into ½ pieces
• 1 large celery stalk, chopped into ½ pieces
• 1 large leek, white and light green parts only, halved, washed, and sliced*
• 2 cloves garlic, minced
• 1 large zucchini, chopped into ½ pieces
• 8 ounces fresh green beans, trimmed and chopped into 1 pieces*
• 4-5 cups vegetable stock*
• 2 large pinches saffron, or one capsule
• 15 ounces chickpeas, unrinsed
• ½ cup quinoa, rinsed
• 1 large tomato, seeded and chopped into 1 pieces
• salt and freshly ground pepper, to taste
• freshly chopped basil, for serving

Directions

• 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 and beans, 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!