A rustic Italian soup where the intense flavor of curly endive 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 endive thoroughly and chop it coarsely. Clean and finely chop the shallots. Peel the garlic cloves.
In a large saucepan, heat the oil, add garlic and shallots, and let them soften gently. Add the rosemary, curly endive, 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 lower the heat and cook for about 40 minutes.
Adjust with salt and pepper, remove the rosemary and garlic if whole. At the end of cooking, serve the hot soup with plenty of grated 12-Month Aged Parmigiano Reggiano and a drizzle of raw extra virgin olive oil.
Store in the refrigerator for up to 2 days. Gently reheat before serving, adding a little water or broth if necessary.
Italia, 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 |
