Chickpea Vegetable Soup With Parmesan And Rosemary Recipes

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CREAMY CHICKPEA & ROSEMARY SOUP



Creamy Chickpea & Rosemary Soup image

We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.

Provided by - Carla -

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
5 garlic cloves, finely chopped
1 tablespoon fresh rosemary leaf, minced
1/2 teaspoon crushed red pepper flakes
3 (15 -19 ounce) cans chickpeas, rinsed & drained
4 cups chicken broth (or vegetable)
2 tablespoons fresh lemon juice
sea salt

Steps:

  • In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
  • Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
  • Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
  • Reduce heat and simmer 30 minutes; let cool slightly.
  • Transfer soup to a blender; cover loosely, and puree until just smooth.
  • Return to the saucepan and stir in lemon juice and sea salt to taste.
  • Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.

Nutrition Facts : Calories 344.1, Fat 10.2, SaturatedFat 1.5, Sodium 1134.3, Carbohydrate 50, Fiber 9.5, Sugar 0.7, Protein 14

CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON



Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon image

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.

Provided by Melissa Clark

Categories     dinner, easy, weekday, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 14

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 kosher 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
1/4 teaspoon black pepper

Steps:

  • 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.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams

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