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    Velvety Chickpea, Chestnut and Sausage Soup with Rosemary and Grana Padano PDO RISERVA

    Group 393Easy
    Group 3824 people
    T340 min


    250 g precooked chickpeas
    100 g Grana Padano PDO Riserva
    100 g precooked chestnuts
    2 large potatoes
    1 l vegetable broth
    250 g salsiccia (Italian sausage)
    1 sprig rosemary
    1 shallot
    extra virgin olive oil


    STEP 1

    Sauté the chopped shallot in a drizzle of extra virgin olive oil in a large saucepan; add the chickpeas, cubed potatoes, chestnuts and rosemary.
    Add the hot broth and cook for 20 minutes, until the potatoes are soft.

    STEP 2

    Remove from the heat, add the grated Grana Padano Riserva, season with salt and pepper and purée using an immersion blender.
    Crumble the sausage and brown it for a few minutes in a non-stick pan.

    STEP 3

    Serve the soup warm, garnished with crispy sausage, shavings of Grana Padano Riserva, a tablespoon of chickpeas and a drizzle of extra virgin olive oil.