Hearty Chickpea and Vegetable Soup with Lemon-Parmesan Gremolata

Whole Clove

each

Onion, sliced root to stem, peeled

each

Dried Chickpeas, soaked overnight and drained

0 lb

Rosemary Sprig

each

Garlic Clove, minced

each

Bay Leaves, fresh

each

Extra Virgin Olive Oil

cups

Kosher Salt

tablespoons

Parmesan Rind

each

Diced Tomatoes, canned or fresh

cups

Carrots, sliced into 0.25-inch rounds

each

Celery Stalks, sliced 0.25-inch thick

each

Lemon Zest, zest of 1 lemon

each

Black Pepper

teaspoons

Freshly Grated Parmesan

cups

Rosemary Leaves, finely chopped

teaspoons