Spring Vegetable And Chickpea Soup With Cheese Toasts Recipes

SPRING VEGETABLE AND CHICKPEA SOUP WITH CHEESE TOASTS

Steps:

• Make the soup: Bring stock to a gentle simmer in a medium saucepan. Add sugar snap peas and carrots, and simmer for 1 minute. Remove from heat, and season with 1 1/2 teaspoons salt and some pepper. Stir in chickpeas, watercress, and basil.
• Make the toasts: Stir together cheeses and scallions. Spread onto toasts, and sprinkle with pepper. Serve soup with toasts.

SPRING PEA SOUP WITH ASPARAGUS AND POTATOES

Steps:

• Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
• Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.

SPRING VEGETABLE SOUP WITH RICOTTA TOAST

Steps:

• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add 1 more tablespoon olive oil and the sliced garlic; cook, stirring, until softened, about 30 seconds. Add the leeks, season generously with salt and cook, stirring, until they start softening, about 3 minutes. Add the chicken broth, rosemary sprig, 2 cups water and 3/4 teaspoon salt. Bring to a boil, reduce the heat to a steady simmer and cook until the vegetables are tender, about 10 minutes.
• Meanwhile, preheat the broiler. Brush the remaining 2 tablespoons olive oil on both sides of the bread. Broil, turning, until toasted, 3 to 5 minutes. Rub the bread with the smashed garlic. Top with the ricotta and lemon zest; season with salt and pepper.
• Stir the peas into the soup and heat through; season with salt and pepper. Divide the soup among bowls and serve with the toast. Sprinkle the soup and toast with the pecorino. Drizzle with olive oil.

CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON

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.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.