Soup of white beans, root chicory and Parmigiano Reggiano rinds

  • Serves 4
  • 400g boiled white beans (Spanish or Cannellini beans)
  • 600ml vegetable stock
  • 2 carrots
  • 200g root chicory
  • 200g Parmigiano Reggiano rinds
  • 30g grated Parmigiano Reggiano
  • 1 small onion
  • 1 clove of garlic
  • 1 small spring of rosemary
  • extra virgin olive oil
  • salt, pepper

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, add grated Parmigiano Reggiano, 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.