In this monthly column, @alexandradudley shares delicious recipes for chic entertaining. This time, it’s an autumnal soup... INGREDIENTS 1 white onion 1 large carrot 1 fennel bulb 5 cloves of garlic 1 tsp of Aleppo chilli flakes Salt & pepper 1 can of plum tomatoes 1 bunch of cavolo nero, sliced into thick ribbons 1⁄2 glass of white wine 500ml of chicken or vegetable stock Parmesan rind (optional, but adds depth and flavour) 450g (drained weight) jar of butter beans Juice of 1⁄2 lemon Small handful of chopped parsley, plus more to serve METHOD Dice the onions, carrot and fennel, and peel and finely chop the garlic. In a large, heavy-bottomed pot heat a generous glug of olive oil over low-medium heat. Add the vegetables and chilli flakes and cook gently for about 10 minutes until soft. Pour the plum tomatoes into a bowl and just crush the tomatoes using your hand. Rinse and drain the butter beans. Add the wine, crushed tomatoes, and cavolo nero to the pan and stir. Then add the stock (and cheese rind if using). Cover and cook for 5 minutes until the cavolo nero has slightly wilted down. Bring the soup to a gentle simmer. Stir in the butterbeans and cook for 8 minutes until the butterbeans are warm and cooked through. Add the lemon juice and taste for seasoning. Stir in fresh parsley then serve. Drizzle with your best olive oil and sprinkle over more fresh parsley if you like.