New York Times
Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon
Author:Melissa Clark
14 Ingredients
2 hours
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.
Serves
1
Serves
1
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