- 1 whole clove
- ½ onion, sliced root to stem so it stays intact, peeled
- 2 – 15 oz. cans organic, no-salt added garbanzo beans, drained
- 1 sprig parsley, plus 1 teaspoon finely chopped leaves
- 3 garlic cloves, minced
- 2 fresh bay leaves or 1 dried
- ⅓ cup extra virgin olive oil
- 1 ½ tablespoons salt, more to taste
- 1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
- 1 cup diced tomatoes, canned or fresh
- 2 medium carrots, sliced into 1/4-inch rounds
- 2 celery stalks, sliced 1/4-inch thick
- Zest of 1 lemon
- ¼ teaspoon black pepper
- Insert the clove into the onion. Put the onion in a large pot with the chickpeas, parsley 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 and simmer for about an hour.
- Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped parsley, grated Parmesan, lemon zest and pepper in a small bowl.
- Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.
Adapted from Secrets of the Bean Pot, Melissa Clark