White bean and kale stew

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/2 tsp chili flakes
• 400 g canned crushed tomatoes
• 450 g canned white beans, drained and rinsed
• 400 ml vegetable broth
• 150 g kale, stemmed and chopped
• 1 tbsp lemon juice

Method

1. 1

   Heat the olive oil in a large pot over medium heat and cook the onion for 6 minutes until softened.

2. 2

   Add the garlic and chili flakes and cook for 1 minute until fragrant.

3. 3

   Stir in the crushed tomatoes, white beans, and vegetable broth, and bring to a simmer.

4. 4

   Cook for 12 minutes, stirring occasionally, mashing a few beans to thicken the broth.

5. 5

   Stir in the kale and cook for 4 minutes until wilted.

6. 6

   Stir in the lemon juice before serving.