4 asparagus spears, tips removed and reserved
150²µ/5Β½΄Η³ϊ broad beans, podded
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
3 garlic cloves, crushed or grated
1 onion, finely chopped
2 tbsp chopped fresh flatleaf parsley
1 rosemary sprig (or thym)
3 spring onions, white and green parts separated and chopped
400g tin borlotti beans, drained and rinsed
400g tin white beans, such as cannellini or butter beans, drained and rinsed
handful black rice (or basmati rice), cooked according to packet instructions and cooled in the fridge
salt and freshly ground black pepper
2 tbsp harissa paste
2 tbsp olive oil
1 litre/1ΒΎ pints vegetable stock
1 Parmesan rind
150²µ/5Β½΄Η³ϊ Parmesan, grated, to serve
1 slice crusty sourdough or ciabatta, toasted