Chickpea Vegetable Soup With Parmesan and Rosemary
- Ready In:
- 2hrs 20mins
- 1 whole clove
- 1⁄2 onion, sliced root to stem so it stays intact and peeled
- 1 lb dried garbanzo beans, soaked overnight and drained
- 1 sprig fresh rosemary, plus 1 teaspoon finely chopped rosemary leaves
- 3 garlic cloves, minced
- 2 fresh bay leaves or 1 dried bay leaf
- 1⁄3 cup olive oil
- 1 1⁄2 tablespoons kosher salt
- 1 small parmesan rind, plus 1/2 cup freshly grated Parmesan
- 1 cup diced tomato (canned or fresh)
- 2 medium carrots, sliced into 1/4 inch rounds
- 2 celery ribs, sliced 1/4 inch thick
- 1 lemon, zest of
- 1⁄4 teaspoon fresh ground black pepper
- Insert the pointy end of the clove into the onion, then place 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, simmer until chickpeas are tender, about 1 hour.
- Add the tomatoes, carrots, and celery; cover loosely, then simmer until vegetables are soft, about 25 minutes.
- Meanwhile, in a small bowl, combine the chopped rosemary, grated Parmesan, lemon zest and pepper.
- Ladle soup into individual serving bowls, sprinkling the Parmesan mixture on top of each.
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