Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon By NYT Cooking

Author: Melissa Clark

Time: 1 1/2 to 2 hours
Yield: 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1013535-chickpea-vegetable-soup-with-parmesan-rosemary-and-lemon

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

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