Chickpea Vegetable Soup With Parmesan and Rosemary Recipe

Name: Chickpea Vegetable Soup With Parmesan and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅓ cup extra virgin olive oil; 1 1/2 tablespoons 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

Servings: persons

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
⅓ cup extra virgin olive oil
1 1/2 tablespoons 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

1
Insert the clove into the onion.
2
Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind.
3
Add 5 cups water and bring to a boil over high heat.
4
Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
5
Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer.
6
While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
7
Season the soup to taste and ladle into bowls.
8
Sprinkle with the Parmesan mixture.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chickpea Vegetable Soup With Parmesan and Rosemary falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Vegetable Soup With Parmesan and Rosemary

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