MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chickpea Vegetable Soup w/Parmesan, Rosemary & Lemon
Categories: Vegetables, Herbs, Cheese, Citrus
Yield: 6 servings

1 Whole clove
1/2 Onion, sliced root to stem
- so it stays intact; peeled
1 lb Dried chickpeas; soaked
- overnight, drained
1 Sprig rosemary
+=PLUS=+
1 ts Fine chopped leaves
3 cl Garlic; minced
2 Fresh bay leaves
+=OR=+
1 Dried bay leaf
1/3 c Extra virgin olive oil
1 1/2 tb Kosher salt; to taste
1 sm Parmesan rind
+=PLUS=+
1/2 c Fresh grated Parmesan
1 c Diced tomatoes; canned or
- fresh
2 md Carrots; in 1/4" rounds
2 Celery ribs; sliced 1/4"
Thick
Z est of 1 lemon
1/4 ts Black pepper

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.

By: Melissa Clark

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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