Chickpea Vegetable Soup With Parmesan And Rosemary

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 reduce heat to low, cover, simmer until chickpeas are tender, about 1 hour.
• 3 add the tomatoes, carrots, and celery; cover loosely, then simmer until vegetables are soft, about 25 minutes.
• 4 meanwhile, in a small bowl, combine the chopped rosemary, grated parmesan, lemon zest and pepper.
• 5 ladle soup into individual serving bowls, sprinkling the parmesan mixture on top of each.