Kale And Bean Soup

Buy or find
Olive oil, 2 tbs
Brown onion, 1, diced
Carrot, 1, diced
Sweet potato, 100g, diced
1/4 white wine
Chopped tomatoes, 1 400g can
Garlic, 4 cloves, finely chopped
Italian herbs, 2 tsp
Chilli flakes, a pinch or to taste
Chicken stock, 1 litre
Bay leaves, 2
Green beans, 1 cup, topped and tailed and chopped
Zucchini, 1 diced
Chickpeas, 1 400g can, drained and rinsed
Borlotti beans, 1 400g can, drained and rinsed
White wine vinegar, 2 tbs
Kale, 1 cup, finely chopped
Salt and freshly ground black pepper to taste

Do
Heat the oil in a large saucepan over medium heat.

Add the onion, 1/2 tsp salt and freshly ground black pepper to taste. Cook, stirring occasionally, until soft (about 8-10 minutes).

Add the carrot and sweet potato, stir and cook for 2 minutes.

Add the wine and cook for 30 seconds to evaporate the alcohol.

Add the canned tomatoes, garlic, oregano, chilli, chicken stock and bay leaves. Stir to combine.

Bring to the boil, reduce the heat to a simmer and cook, covered, for 20 minutes.

Add the green beans, zucchini, chickpeas, borlotti beans and stir, cover and cook for 15 minutes or until the beans are tender.

Add the vinegar and kale and salt and pepper to taste.

Serve

With fresh buttered crispy bread.