White Bean & Kale Soup

Ingredients

• 2 tins (400g each) cannellini beans, drained
• 200g kale, stems removed and roughly chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tin (400g) chopped tomatoes
• 800ml vegetable stock
• 1 sprig fresh rosemary
• 2 tbsp olive oil
• Salt, pepper, and chilli flakes

Method

1. 1

   Heat olive oil in a large pan. Fry onion and garlic for 5 minutes.

2. 2

   Add tomatoes, stock, beans, and rosemary. Bring to a boil.

3. 3

   Simmer 10 minutes. Remove rosemary.

4. 4

   Add kale and cook 5 minutes until wilted.

5. 5

   Season with salt, pepper, and chilli flakes.

6. 6

   Serve with crusty bread.