Curly Endive and Chickpea Soup with 12-Month Aged Parmigiano Reggiano Rinds
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.
Ingredients
- Curly endive
400g400g - Chickpeas
300g300g - 12-month aged frisona cow parmigiano reggiano
100g100g - Fresh shallots (or spring onions)
70g70g - Garlic
10g10g - Extra virgin olive oil
30mL30mL - Fresh rosemaryto taste
- Salt and black pepperto taste
- Vegetable broth
1.2L1.2L
Purchasable products
Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)
1 product1 product € 20.10
Preparation
- STEP 1 OF 4
Wash the curly endive thoroughly and chop it coarsely. Clean and finely chop the shallots. Peel the garlic cloves.
- STEP 2 OF 4
In a large saucepan, heat the oil, add the garlic and shallots, and let them soften gently. Add the rosemary, curly endive, and cook for 5 minutes.
- STEP 3 OF 4
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.
- STEP 4 OF 4
Adjust the 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.
General Information
Storage notes
Store in the refrigerator for up to 2 days. Gently reheat before serving, adding a little water or broth if necessary.
Origin
Italia, Toscana
Analysis
Attention
Macronutrients (100 gr)
Attention
| 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 |
- Proteins5.18g·26%
- Carbohydrates8.17g·41%
- Fats3.73g·19%
- Fibers2.7g·14%