Best Chickpea Vegetable Soup With Parmesan Rosemary And Lemon Recipes

CHICKPEA VEGETABLE SOUP WITH PARMESAN AND ROSEMARY

Chickpea Vegetable Soup With Parmesan and Rosemary image

This recipe uses dried garbanzo beans (or chick peas), but you could just as easily use a couple of cans if you like. Just be sure to rinse and drain them to remove some of the sodium of the canned beans and reduce the cooking time. Adapted from a recipe of Melissa Clark, NY Times Food Editor.

Provided by threeovens

Categories Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 403.4, Fat 16.7, SaturatedFat 2.2, Sodium 1789.3, Carbohydrate 50.8, Fiber 14.5, Sugar 10.5, Protein 15.3

CHICKPEA SOUP I

Chickpea Soup I image

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Steps:

In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

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