Chickpea Vegetable Soup With Parmesan Rosemary And Lemon Recipes

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CHICKPEA VEGETABLE SOUP WITH PARMESAN AND ROSEMARY



Chickpea Vegetable Soup With Parmesan and Rosemary image

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

1 whole clove
1/2 onion, sliced root to stem so it stays intact and peeled
1 lb dried garbanzo beans, soaked overnight and drained
1 sprig fresh rosemary, plus 1 teaspoon finely chopped rosemary leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried bay leaf
1/3 cup olive oil
1 1/2 tablespoons kosher salt
1 small parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomato (canned or fresh)
2 medium carrots, sliced into 1/4 inch rounds
2 celery ribs, sliced 1/4 inch thick
1 lemon, zest of
1/4 teaspoon fresh ground black pepper

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

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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