Description
Chickpea Vegetable Soup with Parmesan, Rosemary, and Lemon is a heartwarming dish that brings comfort and nourishment to any table. Packed with protein-rich chickpeas and vibrant vegetables, this soup bursts with flavor from fresh lemon juice and aromatic rosemary. It’s the perfect solution for busy weeknights or cozy weekends, providing a satisfying meal that pairs beautifully with crusty bread.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 sprigs fresh rosemary, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Chop onion, carrots, and celery into bite-sized pieces.
- In a large pot over medium heat, add a splash of olive oil and saut? the onion until translucent (about 5 minutes).
- Add garlic, carrots, and celery; stir for another 3 minutes until fragrant.
- Incorporate chickpeas, vegetable broth, lemon juice, and rosemary. Bring to a gentle boil while stirring.
- Reduce heat to low; simmer uncovered for about 20 minutes.
- Serve hot in bowls topped with grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250
- Sugar: 4g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg