Chickpea Vegetable Soup With Parmesan and Rosemary

Ingredients

• 1 whole clove
• ½ 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 ½ 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
• ¼ teaspoon black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    469 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 11 grams dietary fiber; 10 grams sugars; 20 grams protein; 8 milligrams cholesterol; 1230 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.

1 1/2 to 2 hours