CHICKPEA VEGETABLE SOUP WITH PARMESAN AND ROSEMARY
This recipe uses dried garbanzo beans (or chick peas), but you could just as easily use a couple of cans if you like. Just be sure to rinse and drain them to remove some of the sodium of the canned beans and reduce the cooking time. Adapted from a recipe of Melissa Clark, NY Times Food Editor.
Provided by threeovens
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Insert the pointy end of the clove into the onion, then place 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, simmer until chickpeas are tender, about 1 hour.
- Add the tomatoes, carrots, and celery; cover loosely, then simmer until vegetables are soft, about 25 minutes.
- Meanwhile, in a small bowl, combine the chopped rosemary, grated Parmesan, lemon zest and pepper.
- Ladle soup into individual serving bowls, sprinkling the Parmesan mixture on top of each.
Nutrition Facts : Calories 403.4, Fat 16.7, SaturatedFat 2.2, Sodium 1789.3, Carbohydrate 50.8, Fiber 14.5, Sugar 10.5, Protein 15.3
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