Chickpea Vegetable Soup With Parmesan And Rosemary - cooking recipe

Ingredients

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

Preparation

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.