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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.
Ingredients
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1whole clove 1/2onion, sliced root to stem so it stays intact, peeled 1pound dried chickpeas, soaked overnight and drained 1sprig rosemary, plus 1 teaspoon finely chopped leaves 3garlic cloves, minced 2fresh bay leaves or 1 dried 1/3cup extra virgin olive oil 1 1/2tablespoons kosher salt, more to taste 1small Parmesan rind, plus 1/2 cup freshly grated Parmesan 1cup diced tomatoes, canned or fresh 2medium carrots, sliced into 1/4-inch rounds 2celery stalks, sliced 1/4-inch thick Zest of 1 lemon 1/4teaspoon black pepper
Directions
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.
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5 — ★★★★★
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