I know, I know. I was trying to cut down on the amount of soup I make but now that I am in full blown cookbook testing mode, I am whipping up all sorts of goodies that bring my soul joy. This week my best friend came over to take some glamorous shots of me cooking. It was natural, silly and just plain ol’ fun. I mean, who doesn’t love having their biffle in the kitchen with them and then sharing a fabulous meal afterwards. I was able to cook freely with lots of giggles and have my bestie snap a few pics of me in the process. Needless to say, I was in my zone. You can just tell my passion lives in the kitchen.
So as Xio was snapping away I was pouring my soul into a huge pot of minestrone. But this time I decided to change it up, make it more Guramrit-esque and turn it into a big ol’ hug. Have you ever felt like you were being embraced by a bowl of soup? I constantly feel hugged with each and every slurp of my soup. And with this particular soup I kinda wanted to lick the bowl. Okay, I did lick the bowl. It was that freaking good.
I won’t keep this a secret…so here you go. Go, get your butt in that kitchen and stay cozy on the inside and out RIGHT NOW!
What You Need:
- 4 cloves garlic, smashed
- 1 large spanish onion, diced
- 4 stalks celery, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 1 15 oz can navy beans, drained and rinsed
- 1 15 oz can crushed tomatoes
- 1 tbs freshly chopped rosemary
- 2 sprigs thyme (keep whole)
- 2 bay leaves
- 1/4 cup freshly chopped parsley
- 1 cup uncooked red or white quinoa
- 4 cups veggie stock
- 2 tbs extra virgin olive oil
- 1/4 cup fresh lemon juice
- Sea salt, black pepper to taste
How You make It:
- In a large soup pot or pan sautee onion, garlic, celery and carrot over medium-high heat until soft. Season generously with sea salt and black pepper.
- Add bay leaves, rosemary, thyme and parsley and stir to combine.
- Once the pot is fragrant, add zucchini, beans, tomatoes and vegetable stock.
- Gently scrape the bottom of the pan upon adding the vegetable stock. Bring to a boil and add quinoa.
- Cook covered for 15-20 minutes or until quinoa and vegetables are fully cooked.
- Remove bay leaves and thyme stems. Season with sea salt and black pepper to taste. Stir in lemon juice for ultimate flavor right before serving.
- Serve immediately with homemade croutons or if you’re into cheese, sprinkle a little parmesan on top.
Peace, love and no beef (just bring on that quinoa),