- 200g chickling
- 200g borlotti or cannellini beans
- 500g broth
- 2 garlic cloves
- 1 celery rib
- 1 onion
- 1 carrot
- salt, pepper and extra virgin olive oil
Boil chickling as suggested above.
Boil beans in salted water. Cook broth. Purée cooked beans.
Sauté onion, celery, carrot, beans purée and chickling. Add broth slowly and cook for 10 minutes.
Rub garlic on the plates, pour the soup and add chopped chive. Dress with oil and pepper.