Soup of white beans, root chicory and Parmigiano Reggiano rinds
400 g boiled white beans (Spanish or Cannellini beans)
600 ml vegetable stock
200 g root chicory
200 g Parmigiano Reggiano rinds
1 small onion
1 clove of garlic
1 small spring of rosemary
extra virgin olive oil
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 stock. Add the Parmigiano Reggiano rinds and cook for 20-25 minutes.
Dice or cut into sticks the carrots and root chicory.
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 flavour with a bit of chopped rosemary.
Cut the rinds to strips or dices, 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.