Velvety Chickpea, Chestnut and Sausage Soup with Rosemary and Grana Padano PDO RISERVA
Easy
4 people
40 min
Ingredients
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
Preparation
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.