Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon | Recipe Cart | Recipe Cart

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 kosher 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