This recipe may seem extensive, but it is simply putting the ingredients together and popping by to stir from time-to-time. Great for dinner tonight; fab! 
GOOD FOR YOU BECAUSE ... garlic, an ingredient in the soup, is known to boost immunity.
Serves 4
1/4 teaspoon salt
1 x 400g can Haricot Beans
1 x 400g can Borlotti Beans
2 tablespoons dried Thyme
1 onion chopped (half should be cooked with the beans and half should be cooked in the soup pan)
2 bay leaves
2 tablespoons salt (for soup pan)
3 tablespoons garlic granules
4 celery sticks washed and sliced
4 carrots washed and sliced
2 tablespoons black pepper
6 new potatoes washed and peeled
2 courgettes sliced
2 leeks sliced
100g spinanch leaves
200g button mushrooms
1 tablespoon olive oil (for the mushrooms)
50 ml beef stock (for the mushrooms) for vegetarians use 50 ml vegetable stock (for the mushrooms)
1 x 400g canned tomatoes
1/2 litre chicken stock (if you are vegetarian use 1 litre of vegetable stock)
1/2 litre beef stock
1 tablespoon rosemary
1 tablespoon sage
120g grated Mozarella
100g Pancetta

1. Bring a small pan of salted water to the boil and empty the Haricot Beans and Borlotti Beans into the pan. Add the chopped onion; season with the Thyme and two bay leaves. Reduce the heat and simmer for 45 minutes.
2. Drizzle olive oil into a soup pan and warm through for several minutes with the salt. Then, sauté the garlic, remaining onion, celery and carrots. Season with the garlic granules and cook on a low heat.
3. Season with black pepper and let the root vegetables sweat for  5 minutes; if possible cover over the skillett. Drain the beans; to ensure they are cooked push the skin of one of the beans and it should appear slightly tender.
4. Add the new potatoes, courgettes and leeks; try to get all of the chopped vegetables the same size as this will ensure they cook at the same time.
5. Stir in the spinach leaves; season with the granulated nutmeg as this will draw out the flavour from the spinach leaves.
6. Drizzle olive oil into a seperate skillet and sauté the mushroooms for several minutes. Then pour in the beef stock; use vegetable stock if you are vegetarian. Bring to the boil and simmer for 20 minutes. The reason you are doing it this way is not to have loads of washing up to do but to avoid any grit being added to your  soup.
7. Pour in the canned tomatoes, chicken and beef stocks or vegetable stock if you are vegetarian,  the vegetable stock. Using a slotted spoon transfer the mushrooms to the soup pan but at the same try not to pass over  the beef broth the mushrooms were cooked in as this may have remaining grit in it. Pour in the Haricot Beans and Borlotti Beans; season with rosemary and sage. Simmer for 90 minutes.
8. After 90 minutes, stir in the Mozarella and Pancetta. Cook for a further 30 minutes; serve with warm crusty bread and a green salad.