Vegetable Soup with Parsley Gremolata
Hearty vegetable soup with quinoa, cannellini beans, broccolini, and a fresh parsley, lemon, and garlic gremolata.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
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
Instructions
1. Prepare the gremolata with parsley, lemon zest, garlic, salt, and pepper.
2. Sauté onion, carrots, celery, bay leaf, and garlic in olive oil.
3. Stir in tomato paste and coriander.
4. Add vegetable stock and quinoa; simmer 14–16 minutes.
5. Add broccolini and beans; cook 3–4 minutes.
6. Serve hot with parsley gremolata.
Notes
Keep the gremolata separate until serving for the freshest flavor.
Refrigerate leftovers for 3–4 days.
Reheat leftovers thoroughly to 165°F.
Find it online: https://elitesrecipes.com/vegetable-soup-with-parsley-gremolata/