Tuscan White Bean & Kale Soup

Ingredients

• 2 tins (400g each) cannellini beans, drained
• 150g kale, roughly chopped
• 1 tin (400g) chopped tomatoes
• 1 litre vegetable stock
• 1 onion, diced
• 3 cloves garlic, minced
• 1 sprig rosemary
• 1 tbsp olive oil
• Salt, pepper, and chilli flakes

Method

1. 1

   Heat oil in a large pot. Fry onion 5 minutes. Add garlic and rosemary.

2. 2

   Add tomatoes and stock. Bring to a boil.

3. 3

   Add beans and simmer 15 minutes.

4. 4

   Mash some beans against the pot to thicken.

5. 5

   Stir in kale and cook 3 minutes. Season with salt, pepper, and chilli flakes.