1: Place half the beans with some of the cooking liquid in a food processor until you have a rough puree

2: Chop the onion, carrot and celery finely.

3: Saute the onion in a large pan with a pinch of salt over a low heat for 10 minutes until softened.

4: Add the carrots, celery and leek and sauté for 5 minutes

5: Add the tomatoes and the pureed and whole beans,

6: Make the vegetable stock in a measuring jug and transfer to a large bowl(four teaspoons of stock per litre of boiling water)

7: Add the stock, rosemary and thyme to the pan and simmer gently for 1 hour

8: Remove the tough stalks of the kale and chop into shreds

9: Add the kale to the Soup and cook for 10 more minutes

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