Melt a good dollop of butter in a pan, add whole garlic cloves and heat until golden. Add thyme, a small can of drained and rinsed white beans, a can of chickpeas (with the liquid), 2 dl of milk, some bay leaves and season with salt, pepper and ground nutmeg (quite a bit). Bring to an almost boil (you should see bubbles around the edges of the pan), then lower to simmer and simmer with the lid on for 15 minutes, then an additional 15 with the lid off. Remove garlic and laurel leaves. Serve with freshly grated parmiggiano and a drizzle of olive oil. And a good loaf of bread.
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