Preparation

Heat oil in a large stockpot on medium heat. Add onions to the pot with a couple pinches sea salt, chilli, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add garlic. If it looks dry, add a little juice from the tinned tomatoes.
Add all other ingredients, bring to a boil, season to taste, and serve in bowls with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5 minutes before serving so that it retains more of its nutritional value.

Ingredients

  • 2 tsp coconut oil or ghee
  • 2 medium onions, sliced
  • sea salt
  • pinch chilli flakes
  • 5 bay leaves
  • 1 tsp smoked paprika
  • 6 cloves garlic, sliced
  • cracked black pepper
  • 2-2 ½ cups cooked white beans (haricot, butter and/or cannelini)
  • 2 cups packed shredded kale leaves
  • 2 cups vegetable broth
  • 1 can (400 g) organic whole tomatoes
  • cold-pressed olive oil to garnish