Borlotti bean and chestnut soup

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the soup

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 4 celery sticks, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 garlic cloves, minced
  • 1 red chilli, finely chopped
  • 1 rosemary sprig
  • 400g tin borlotti beans, drained and rinsed
  • 200g/7oz cooked chestnuts, roughly chopped
  • 1 litre/1¾ pints chicken or vegetable stock
  • 50g/1¾oz Parmesan rinds
  • 1 bay leaf
  • 50g/1¾oz Parmesan, grated, to serve

To garnish

  • 25g/1oz butter
  • small handful small wild mushrooms
  • 3 sage leaves
  • 100g/3½oz cavolo nero, shredded
  • salt and freshly ground black pepper