7/28/2019 Chickpea Vegetable Soup With Parmesan and Rosemary

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------------------------------------------------------------------------March 25, 2011

Chickpea Vegetable Soup With Parmesan and Rosemary

*Time:* 11/2 to 2 hours plus overnight soaking

1 whole clove

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

1 pound dried chickpeas, soaked overnight and drained1 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.

**

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

7/28/2019 Chickpea Vegetable Soup With Parmesan and Rosemary

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*2. * Add the tomatoes, carrots and celery, cover loosely, and simmeruntil the vegetables are soft, about 25 minutes longer. While soupsimmers, mix the chopped rosemary, grated Parmesan, lemon zest andpepper in a small bowl.

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

*Yield*: 6 servings.

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