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Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon

cooking.nytimes.com
  • 120 minutes
  • Serves 6

INGREDIENTS

1

clove

1/2

onion

1 lb

chickpeas

1 sprig

rosemary

3

garlic cloves

2

bay leaves

1/3 cup

extra virgin olive oil

1 1/2 tbsp

kosher salt

1 small

parmesan rind

1 cup

tomatoes

2 media

carrots

2

celery stalks

1

lemon zest

1/4 tsp

pepper