Chickpea Vegetable Soup With Parmesan and Rosemary

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This is a New York Times recipe.

Every time I feel the least bit under the weather I make this soup. To me, it is the definition of nourishing; the vegetarian equivalent of chicken noodle soup. It is surprising how rich it is given that it does not rely on stock. So if you’re sniffling and your mommy’s not around, give it a try.

Yield
6 servings.Time
11/2 to 2 hours plus overnight soaking

Ingredients
1 whole clove
1/2 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
1/3 cup extra virgin olive oil
1 1/2 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 [use an organic lemon]
1/4 teaspoon black pepper
Directions
Insert the clove into the onion.
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Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind.
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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.
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Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer.
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While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl [I use a tupperware so I can shake it and more easily store it].

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

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Filed under Main Courses, Soups, Uncategorized

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