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Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon
Ingredients
1 whole
whole clove
1/2
onion
1 pound
dried chickpeas
1 sprig
rosemary
3
garlic cloves
2
bay leaves
1/3 cup
extra virgin olive oil
1 1/2 tablespoons
kosher salt
1 small
Parmesan rind
1/2 cup
freshly grated Parmesan
1 cup
diced tomatoes
2
medium carrots
2
celery stalks
Zest of 1
lemon
1/4 teaspoon
black pepper
Instructions
STEP 1
Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
STEP 2
Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. Mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
STEP 3
Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.
Nutrition Facts
(per serving)
Calories:
484 calories
Servings:
6 servings
Carbohydrates:
55 g
Fat:
21 g
Fiber:
12 g
Protein:
22 g
Sugar:
11 g
Meal Effort
Preparation:
1 hrs
Cook:
1 hrs
Total:
2 hrs