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

Name: Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon | Recipe Cart
Total time: 2 min
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

getrecipecart.com

This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything in

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