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Clean recipe · cooking.nytimes.com

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon

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 into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.

Original recipe: cooking.nytimes.com

Yield:
6 servings
Total:
2 hr
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Ingredients

  1. 1 whole clove
  2. ½ onion, sliced root to stem so it stays intact, peeled
  3. 1 pound dried chickpeas, soaked overnight and drained
  4. 1 sprig rosemary, plus 1 teaspoon finely chopped leaves
  5. 3 garlic cloves, minced
  6. 2 fresh bay leaves or 1 dried
  7. ⅓ cup extra virgin olive oil
  8. 1 ½ tablespoons kosher salt, more to taste
  9. 1 small Parmesan rind, plus ½ cup freshly grated Parmesan
  10. 1 cup diced tomatoes, canned or fresh
  11. 2 medium carrots, sliced into ¼-inch rounds
  12. 2 celery stalks, sliced ¼-inch thick
  13. Zest of 1 lemon
  14. ¼ teaspoon black pepper

Instructions

  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.
  2. Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
  3. Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.