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