Cut onion stem to root and trimmed off stringy roots. Sautéed the clove hammered onion a few minutes in the olive oil. Then sautéed carrots, garlic and one bulb thin sliced fennel (instead of celery). Also added the bay leaf and rosemary. At this point I added about 1 t salt. I believe the original recipe had a lot of salt. Possible typo there. I suggest continuing to taste and salt while soup is cooking. Then added 4 c vegetable broth and 1 c water. Then one can diced tomatoes and the Parmesan rind. I suggest cutting the rind into several small pieces or it may not dissolve completely. Added a little more salt. Brought to boil and simmered 45 min until veggies started to get tender. Added salt to taste. Once veggies were almost done added two cans drained rinsed chick peas. Simmered about another 15 min. Removed bay leaf, rosemary stalk and onion. Removed cloves from onion. Shredded onion and added back to soup. The lemon Parmesan topping was delicious.
