Step 1

Heat the olive oil in a large pot then add the shallots and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute.

Step 2

Add the chopped carrots and celery and cook on medium high heat for 5 minutes until the veggies are tender.

Step 3

Add the cannellini beans, sprig of rosemary, herbs de provence, chilli flakes,  vegetable broth brinigning everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes.

Step 4

Remove the sprig of rosemary and transfer 1/3 of the soup to a blender (can alterntively use a hand blender) and blend until smooth. Add back to the soup and mix togehter.

Step 5

Add the kale to the soup and stir until wilted.

Step 6

Serve this soup with some freshly chopped herbs and a sprinkle of chili flakes if desired.