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Chunky Vegetable and Bean Soup

A filling tomato-based soup with potatoes, cannellini beans and kale. Lovely with crusty bread.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 2 carrots
• 2 celery sticks
• 300 g potatoes
• 2 garlic cloves
• 400 g tinned chopped tomatoes
• 400 g tinned cannellini beans
• 800 ml vegetable stock
• 1 tsp dried mixed herbs
• 100 g kale

Method

1. Chop the onion, carrots and celery, and crush the garlic. Peel the potatoes and cut them into small chunks. Drain and rinse the beans. Shred the kale, removing any tough stalks.
2. Heat the oil in a large pan over a medium heat. Add the onion, carrots and celery and cook for 8 minutes until soft.
3. Add the garlic and mixed herbs and cook for 1 minute.
4. Add the potatoes, tomatoes, beans and stock. Bring to the boil.
5. Turn the heat down and simmer for 15 to 20 minutes, until the potatoes are tender.
6. Stir in the kale and cook for 3 minutes until wilted.
7. Taste and season with salt and pepper, then ladle into bowls.