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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