Chickpea Vegetable Soup with Parmesan and Rosemary

Recipe Photo: Chickpea Vegetable Soup with Parmesan and Rosemary
Author
Katie Kambridge
Source of Recipe
The New York Times, March 29, 2011
Serves/Makes/Yields
6 servings
Ingredients

1 whole clove

1/2 onion, sliced root to stem so it stays intact, peeled

1 pound dried chickpeas, soaked overnight and drained

1 sprig rosemary, plus 1 teaspoon finely chopped leaves

3 garlic cloves, minced

2 fresh bay leaves or 1 dried

1/3 cup extra virgin olive oil

1 1/2 tablespoons salt, more to taste

1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan

1 cup diced tomatoes, canned or fresh

2 medium carrots, sliced into

1/4-inch rounds

2 celery stalks, sliced 1/4-inch thick

Zest of 1 lemon

1/4 teaspoon black pepper.

 

Preparation

1. Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.

2. Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.

3. Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

 

 

Nutrition Information

 None Available.

 

Type of Meal