A rustic Italian soup where the intense flavor of curly chicory and the creaminess of chickpeas blend with the delicate savoriness of 12-month aged Parmigiano Reggiano. A genuine comfort food, fragrant with herbs and tradition.
Wash the curly chicory thoroughly and roughly chop it. Clean and finely chop the shallots. Peel the garlic cloves.
In a large saucepan, heat the oil, add the garlic and shallots, and let them gently soften. Add the rosemary, curly chicory, and cook for 5 minutes.
Add the drained chickpeas, the Parmigiano rind (well scraped and cut into pieces), and cover with hot vegetable broth. Bring to a boil, then reduce the heat and cook for about 40 minutes.
Adjust salt and pepper, remove the rosemary and garlic if whole. At the end of cooking, serve the soup hot with plenty of grated 12-month aged Parmigiano Reggiano and a drizzle of extra virgin olive oil raw.
Store in the refrigerator for up to 2 days. Gently reheat before serving, adding a little water or broth if needed.
Italy, Toscana
| Energy (kcal) | 90.33 |
| Carbohydrates (g) | 8.17 |
| of which Sugars (g) | 0.87 |
| Fat (g) | 3.73 |
| of which Saturates (g) | 1.23 |
| Protein (g) | 5.18 |
| Fiber (g) | 2.7 |
| Sale (g) | 0.23 |
