CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON
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
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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Sumee Sheikh
[email protected]I would not recommend this soup. It's not very good.
Rena Kitchen
[email protected]This soup is not worth the effort. It's not very flavorful and it's a lot of work to make.
aiyan khan
[email protected]I found this soup to be too thick. I would add more broth next time.
Mubashar Saleem
[email protected]This soup is a bit bland for my taste. I would add more salt and pepper next time.
Elhadi Bouguerra
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the taste of the soup, and they don't even realize they're eating healthy.
Wesam
[email protected]I made this soup in my slow cooker and it turned out great! It's a great way to have a hot meal ready when you get home from work.
Val Cally
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavor is amazing.
Johnny Dragon
[email protected]I'm not a huge fan of chickpeas, but I really liked the way they were used in this soup. They added a nice texture and flavor.
Lord btc Comedy
[email protected]This soup is very filling and satisfying. I had a bowl for lunch and I was full for hours.
Okoro Chinedu
[email protected]I love the bright, citrusy flavor of the lemon in this soup. It really brightens up the dish.
Zack
[email protected]This soup is a great way to use up leftover vegetables. I had some carrots, celery, and onions that were about to go bad, and this soup was the perfect way to use them up.
Chika Kaga
[email protected]I wasn't sure how I would feel about the combination of chickpeas, vegetables, Parmesan, rosemary, and lemon, but it was surprisingly delicious! I'll definitely be making this soup again.
Asoob Ali
[email protected]This soup is so easy to make, and it's packed with flavor. I will definitely be making it again.
K Lionhart
[email protected]I made this soup for my family and they loved it! Even my picky kids ate it all up.
Rubel Hossain
[email protected]This soup is a fantastic way to warm up on a cold day. The chickpeas and vegetables are hearty and filling, and the Parmesan, rosemary, and lemon add a delicious flavor.