Soup of white beans, and Parmigiano Reggiano rinds

Interesting fact, aged cheese such as Parmigiano Reggiano contains almost negligible amount of lactose and butter has very low lactose. 

The cream soup of white beans and parmesan rinds is a hearty and tasty soup excellent to enjoy in a special way with the addition of croutons and a turn of extra virgin olive oil the good one! You do not need magic to prepare this tasty soup, just a few basic ingredients and, to give even more flavor to the preparation just add the well-scraped Parmesan crusts stored in the fridge just for this recipe. The most suitable pasta shape are the small ones. The rustic bean soup with cheese crusts is a poor, simple and substantial dish, suitable especially in the winter seasons.

My rustic bean soup with cheese crusts is a unique and complete dish. In my rustic bean soup, I added the cheese rinds that will make it even more tasty and delicious.

If I have intrigued you, follow me in the kitchen by fastening the apron and lighting the fires.

Ingredients

Serves 4

400 g boiled white beans 

600 ml vegetable stock

2 carrots

200 g root chicory

200 g Parmigiano Reggiano rinds

1 small onion

1 clove of garlic

1 small spring of rosemary

extra virgin olive oil

salt, pepper

Preparation

Wash the Parmigiano Reggiano rinds well and soak them in lukewarm water so that they become soft. 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. Dice or cut into sticks the carrots and root chicory. Blanch in salted boiling water for 4-5 minutes. Take the Parmigiano Reggiano rinds out of the beans and put them aside; blend the beans to a cream, adjust salt and flavor with a bit of chopped rosemary. 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.