Serves 4
1 brown onion finely chopped
2 stalks celery finely chopped
1 leek cut in half lengthways and then thinly sliced
2 carrots diced
2 cloves garlic grated
2tsp fresh thyme leaves
1/2 tsp chilli flakes
1 1/2 litres of vegetable stock
1 tin of cannellini beans, drained and rinsed
1 tin of black eyed beans, drained and rinsed
1 lemon juiced
1 large bunch kale, removed from stems and torn into medium pieces
Pop a large saucepan over a medium heat and add a splash of olive oil, Add your onion, celery, carrot and leek and cook until slightly soft. Add garlic, thyme, and chilli flakes and cook for a minute or so until nice and fragrant, Season with salt and pepper.
Add your vegetable stock and beans and bring to a simmer. Stir occasionally, mashing some beans in the pot to thicken the soup slightly. Let it simmer for 15 minutes or so then stir in lemon juice and kale and cook for a final 3 minutes or so until your kale is wilted.
Ladle into bowls and enjoy.