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