Step 1

Bring a large casserole pan to a medium heat. Melt the butter in the pan and add the bacon. Fry until the fat is translucent.

Step 2

Add the leek and sauté until tender, before adding the garlic. Stir and sauté until the garlic is fragrant and the leek and garlic are beginning to turn a caramel colour.

Step 3

Add the white wine to deglaze the pan, stirring up all of the brown bits from the bottom of the pan.

Step 4

Add the stock, butter beans and sun dried tomatoes and stir to combine. Simmer, stirring occasionally, for ten minutes.

Step 5

After ten minutes, add the kale and stir through. Simmer until the kale has wilted.

Step 6

Serve warm with crusty bread.