Chickpea Vegetable Soup with Parmesan and Rosemary

Chickpea Vegetable Soup with Parmesan and Rosemary

1 whole clove

½ onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained & rinsed (or use canned chickpeas)
1 sprig rosemary, PLUS 1 tsp finely chopped leaves for garnish
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
1/3 cup extra-virgin olive oil
1 Tbsp salt or to taste
1 small parmesan rind, PLUS ½ cup freshly grated parmesan for garnish
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into ¼-inch rounds
2 celery ribs, sliced ¼-inch thick
Zest of 1 lemon for garnish
¼ tsp black pepper for garnish

To simmer prepared chickpeas: Insert clove into onion. Put onion in large pot with chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water. Bring to a boil over high heat. Reduce heat to low. Cover. Simmer for 1 hour or until chickpeas are tender.

To add vegetables: Add tomatoes, carrots and celery. Cover loosely. Simmer for 25 minutes or until vegetables are soft. Season to taste. Ladle into bowls.

To garnish soup: In small bowl, mix chopped rosemary, grated parmesan, lemon zest and pepper. Sprinkle soup with parmesan mixture.