Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon

• 1 whole cloveclove
• 1/2 onion, sliced root to stem so it stays intact, peeledonion
• 1 pound dried chickpeas, soaked overnight and drainedchickpea
• 1 sprig rosemary, plus 1 teaspoon finely chopped leavesrosemary
• 3 garlic cloves, mincedgarlic
• 2 fresh bay leaves or 1 dried
• 1/3 cup extra virgin olive oilextra-virgin-olive-oil
• 1 1/2 tablespoons kosher salt, more to taste
• 1 small Parmesan rind, plus 1/2 cup freshly grated Parmesanparmesan
• 1 cup diced tomatoes, canned or freshtomato
• 2 medium carrots, sliced into 1/4-inch roundscarrot
• 2 celery stalks, sliced 1/4-inch thickcelery
• Zest of 1 lemonlemon
• 1/4 teaspoon black pepperpepper

1. 01Insert 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. 02Add 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. 03Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

Calories

484 kcal

Protein

22 g

Fat

21 g

Saturated fat

5 g

Carbs

55 g

Fiber

12 g

Sugar

11 g

Sodium

475 mg

Cholesterol

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