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Borlotti bean and chestnut soup
Fruit and vegetables
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
small handful small
wild mushrooms
3
sage
leaves
100g/3½oz
cavolo nero
, shredded
Tins, packets and jars
400g tin
borlotti beans
, drained and rinsed
Cooking ingredients
2 tbsp
olive oil
200g/7oz cooked
chestnuts
, roughly chopped
1 litre/1¾ pints chicken or
vegetable stock
1
bay leaf
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz
Parmesan
rinds
50g/1¾oz
Parmesan
, grated, to serve
25g/1oz
butter
Back to recipe
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