Soup of White Beans, Root Chicory and Parmigiano Reggiano Rinds

Serves 4

Ingredients

Instructions

2. 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.

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

4. Blanch in salted boiling water for 4-5 minutes.

5. 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.

6. 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.