1 carrot, peeled and finely chopped
100²µ/3½´Ç³ú cavolo nero, shredded
4 celery sticks, finely chopped
1 red chilli, finely chopped
2 garlic cloves, minced
1 onion, finely chopped
1 rosemary sprig
3 sage leaves
small handful small wild mushrooms
400g tin borlotti beans, drained and rinsed
1 bay leaf
salt and freshly ground black pepper
200g/7oz cooked chestnuts, roughly chopped
2 tbsp olive oil
1 litre/1¾ pints chicken or vegetable stock
25g/1oz butter
50²µ/1¾´Ç³ú Parmesan rinds
50²µ/1¾´Ç³ú Parmesan, grated, to serve