Chickpea and Arugula Soup with Parmesan
If you're the kind of person who holds onto Parmesan rinds, this would be the time to use one. Add it to the soup with the stock, and you'll get an incredibly rich Parmesan broth.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 carrots peeled and chopped
- 1 large red onion diced
- 2 celery ribs chopped
- 4 cloves garlic minced
- 1 bay leaf
- 2 sprigs fresh thyme or ½ teaspoon dried
- One 15-ounce can chickpeas rinsed and drained
- 1 quart chicken or veggie stock
- 5 ounces baby arugula
- Parmesan for garnish
Instructions
- Heat the oil in a large Dutch oven over a medium-high flame. Saute the carrots, onion, and celery until translucent, about 5 minutes. Add the garlic, bay leaf, thyme, and chickpeas. Cook for another 2 to 3 minutes, until the garlic is fragrant.
- Pour in the stock and bring to boil over high heat. Return to medium-low, and simmer, partially covered, for 15 minutes, until the veggies are very tender.
- Remove the thyme sprigs and bay leaf. Puree half of the mixture, either by transferring it to a blender or food processor, or by running your immersion blender through the soup until about half is smooth.
- Stir in the arugula off the heat. Ladle the soup into bowls and garnish with grated Parmesan cheese, a drizzle of olive oil, and crusty French bread.