The main ingredient of this recipe from the zone of Lake Garda in Veneto is the humble chestnut. To be precise the 'marroni' type which are cultivated in the zone of San Zeno di Montagna. This actual combination of ingredients is typical of Mount Baldo and is a mountain version of the classic bean soup of Veneto.
200g chestnuts, 100g potatoes, 80g celery, 80g carrots, 100g onions, 100g savoy cabbage, 50g beans, 1 garlic clove, rosemary, 3 parmigiano reggiano cheese crusts, Lake Garda D.O.P. extra virgin olive oil, salt, pepper.
Peel the chestnuts and boil them in salted water which has been flavored with sage. Put to one side once done.
Pour some olive oil into a saucepan and fry gently both the crushed clove of garlic and some rosemary sprigs.
After a few minutes remove the herbs and add the vegetables which have previously been chopped into small and similar size pieces.
Cover all with salted water and cook without the lid. From time to time remove the residue from the top of the water.
When the soup is almost cooked add the boiled chestnuts and the cheese rinds or crusts.
Salt and pepper to taste and complete the cooking process.
Serve the soup in small bowls and dressed with extra virgin olive oil and freshly ground pepper.