Borlotti bean and chestnut soup
A creamy and warming winter soup that's substantial enough for lunch or dinner.
For the soup
To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened.
Add the beans and chestnuts and cover with the stock. Add the Parmesan rinds and bay leaf. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency.
To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Add the cavolo nero, season with salt and pepper and cook until wilted.
Serve the soup with the garnish and a generous amount of grated Parmesan.