This soup tastes like autumn! Creamy, hot and full of nutrients thanks to the chestnuts, with a high intake of carbohydrates and mineral salts such as potassium, and chickpeas that are a very important source of proteins. If you like, you can also add shaves parmesan just before the soup is served, the cheese will start melting and this will make the dish softer and tastier. But parmesan is also rich in calcium and phosphorus and is lactose free, so also if you are lactose intolerant you can eat parmesan. This soup is really full of taste and of powerful nutritive substances!
400 g of cooked and peeled chestnuts
300 g of dry chickpeas or 2 cans and half of cooked chickpeas
100 g of crushed tomatoes
1 laurel leaf
1 sprig of rosemary
1 glass of white wine
1,5 liter of vegetable broth
Extra virgin olive oil
If you prefer dry chickpeas, soak them for 24 hours, then cook them in a pot full of water until they are completely cooked. If you want to use instead canned chickpeas rinse them very well. For what concerns chestnuts, put them in a pot full of water together with a laurel leaf and a pinch of marine salt. Cook them for half an hour, then drain the chestnuts and let them cool a bit. Then peel the chestnuts. Pour a little oil on the bottom of a pot and let it heat a little. Add the chestnuts and cook for a minute, add also a pinch of salt and the glass of wine, let the wine evaporate. Pour now the crushed tomatoes and the broth. Add the chickpeas and cover them with the broth. Add the laurel leaf and the sprig of rosemary. Take now a small part of chestnuts, chickpeas and broth and blend them apart with an immersion blender. Put these ingredients again into the pot with the soup. Serve with shaved parmesan and cubes of bread.