Step 1

Heat the rapeseed oil in a large saucepan and add the chopped onion to sauté for 2 minutes, before adding in the crushed garlic.

Step 2

Stir in the chilli paste and tomato puree, then add all the chopped vegetables and borlotti beans and stir through for a minute to combine with the paste.

Step 3

Add the chopped tomatoes, bay leaves and vegetable stock and bring to a boil, then reduce the heat to a minimum and allow to simmer with a closed lid for 25-30 minutes. Add in the chopped black kale for the last 2 minutes of the cooking time.

Step 4

Season to taste with salt & pepper and remove the bay leaves before serving.