White bean and root chicory soup with Parmigiano Reggiano rind

Wash the Parmigiano Reggiano rinds well and soak them in lukewarm water so that they become soft.

Thinly slice the onion, sweat it in two tablespoons of oil and a clove of garlic, add the beans and cover with hot broth. Add the Parmigiano Reggiano rinds and cook for 20-25 minutes.

Dice the carrots and root chicory, or cut into sticks.

Blanch in salted boiling water for 4-5 minutes.

Take the Parmigiano Reggiano rinds out of the beans and put them aside; blend the beans to a cream, adjust salt and flavor with a bit of chopped rosemary.

Cut the rinds into strips or cubes, serve the cream topped with the cooked vegetables and the cheese rinds. Douse with a dribble of oil and dust with a pinch of pepper and chopped rosemary.