A particularly comforting soup when you are on a diet and have fangs.
For 4 people.
Preparation:
Rinse the crust from the Parmesan and soak it in lukewarm water to soften it.
In a frying pan, finely chop the onion , sweat it in two tablespoons of extra virgin olive oil with the clove of garlic , add the white beans and sprinkle with the vegetable broth (hot). Add the Parmesan crusts and cook for 20-25 minutes.
In the meantime, dice the carrots or sticks and blanch them in boiling salted water with the chicory root for 4-5 minutes.
Set the Parmesan crusts aside, then mix the beans until you get a soup. Adjust the seasoning with salt and a little chopped rosemary .
Cut the Parmesan crusts into strips or dice, serve the soup with the cooked and cut vegetables as well as the Parmesan crusts . Season with a drizzle of extra virgin olive oil, a pinch of pepper and chopped rosemary .
Also discover the good pumpkin and foie gras soup and the real recipe for gazpacho from Spanish mammas .
