Instant Pot Chickpea Vegetable Soup with Parmesan

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From: New York Times Cooking Section • Print this Recipe

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Ingredients:

• 1 whole clove
• 1 medium onion, diced
• 1 pound dried chickpeas
• 2 teaspoons rosemary, divided
• 3 garlic cloves, minced
• 2 tablspoons extra virgin olive oil
• 8 cups vegetable or chicken broth
• 1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
• 1 28oz can diced tomatoes
• 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

Directions:

1. Place the clove, onion, chickpeas, 1 teaspoon of rosemary, garlic, olive oil, cheese rind, and broth into the instant pot liner.
2. Set the timer to 35 minutes on high pressure.
3. Let off the steam.
4. Turn on the saute function, and add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer.
5. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.

Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.