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Chickpea Soup with Parsley and Parmesan

Source: Martha Stewart Living, November 2013
Total Time Prep Servings Yield

Ingredients

Directions

Cook's Notes

Soup can be made 3 days ahead and stored in refrigerator.

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179
  • sarahmroach
    18 NOV, 2014
    I followed this recipe exactly using store-bought chicken broth and found it to be good, not great. I think using homemade stock would have improved the flavor a lot. It's a quick and inexpensive recipe that uses ingredients that I always have on hand, so I will probably make again and see if I have better results.
    Reply
  • velobaker
    3 OCT, 2014
    this is a tasty, quick, healthy soup that can be made with ingredients you likely have in your pantry/fridge/veggie storage. I followed it pretty much exactly, and it turned out fantastically! I didn't add any bread nor cheese, it's delicious w/ just the garlic chips and parsley to garnish.
    Reply
  • MsKris1128
    1 SEP, 2014
    I followed this exact recipe and I cannot believe how delicious and simple this was. Extremely flavorful and satisfying. I toasted bread with a little Tuscan infused olive oil and it paired perfectly.
    Reply
  • AnaSte
    25 NOV, 2013
    Nice idea! I will advise your sites for essaywritingservice-reviews.com in order to make it more popular
    Reply
    • bbpecka
      18 SEP, 2014
      This is delicious!

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