Chickpea Vegetable Soup with Parmesan, Rosemary and Lemon

cooking.nytimes.com

Sir Backs

1 whole clove

½ onion, sliced root to stem so it stays intact, peeled

1 pound dried chickpeas, soaked overnight and drained

1 sprig rosemary, plus 1 teaspoon finely chopped leaves

3 garlic cloves, minced

2 fresh bay leaves or 1 dried

⅓ cup extra virgin olive oil

1½ tablespoons kosher salt, more to taste

1 small Parmesan rind, plus ½ cup freshly grated Parmesan

1 cup diced tomatoes, canned or fresh

2 medium carrots, sliced into ¼-inch rounds

2 celery stalks, sliced ¼-inch thick

Zest of 1 lemon

¼ teaspoon black pepper

Directions at cooking.nytimes.com

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