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Based on  Guardian recipe Dice 1 onion 1 small potato 1 carrot (optional) 2 cloves garlic finely chopped pinch chilli flakes or finely chopped fresh chilli Gently fry together to soften Add 1 sprig thyme Pour in 500 ml vegetable stock (or up to 1 litre if cooking bigger portion) Add can of plum tomatoes Bring to boil then reduce to simmer Drain & rinse beans - small can red kidney beans & full size can borlotti beans Add beans & stir Make spinners Mix 100g plain flour, pinch salt, pepper & sprig thyme leaves Add 50-60ml water Mix to form stiff but not cracking dough roll into small balls & drop into the soup Simmer for 15 mins until the beans break down to thicken the soup & the spinners are cooked through. Optional: fry bacon until crispy & smash to sprinkle on top

BBC Good Food recipe Ingredients 2 tbsp olive oil 2 medium carrots, roughly chopped 1 large red onion, coarsely chopped 1 head of celery, coarsely chopped, keeping the leaves 1 head of garlic, cloves peeled 1kg Swiss chard, leaves shredded and stalks roughly chopped a good handful of parsley, finely chopped 400g can peeled plum tomatoes, drained of most of their juices, roughly chopped 1kg cavolo nero, stalks removed, leaves shredded (or savoy cabbage) 410g can cannellini beans, drained and rinsed about 700ml boiling chicken or vegetable stock a few sprigs of winter herbs such as thyme or sage, chopped freshly grated parmesan extra-virgin olive oil, for drizzling Method Heat olive oil in large saucepan, slowly fry carrots, onion and celery until soft and dark (about 20 minutes slow cooking). Add garlic, chard stalks and half the parsley, stir. Stir in tomatoes and cook for 10 minutes or until reduced. Add half the Swiss chard leaves, half the cavolo ne

Chicken & vegetable balti BBC recipe