Kale and Cannelini Bean Soup
Ingredients:

1 tbsp of Olive oil
2 cans of cannelini beans
1 cup of ribbons of kale
1 courgette
2 carrots
1 stalk of celery
1 onion
1 bay leaf
1/2 tsp of Thyme
1 tbs of tomato puree
1 cup or more if you want it more soupy- Veg stock or chicken stock depending on dietary needs
Preparation:
Cook in a pot heat some olive oil, add the chopped carrots-onions and celery until onions soften. Add beans, Kale, courgettes, thyme, bay leaf and tomato puree. Give it a good stir. add stock. Simmer on low heat for an hour. Serve with some crusty bread and drizzle of olive oil.