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.

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon

clove

chickpeas,

rosemary, plus 1 teaspoon finely chopped leaves

garlic cloves,

bay leaves

extra virgin olive oil

salt,

Parmesan rind, Parmesan

carrots,

celery stalks, sliced 1/4-inch thick

lemon

black pepper

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.

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.

Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

chickpea vegetable soup with parmesan, rosemary and lemon

Cook Time: 2 hours

Total: 2 hours

Servings: 6

Author : Melissa Clark

Ingredients

Instructions

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