Creamy White Bean and Kale Stew

Ingredients

• 600 g cooked white beans, drained
• 1 fennel bulb, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 litre vegetable stock
• 200 g kale, stems removed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp chili flakes

Step-by-Step Instructions

1. 1

   Cook fennel and onion in oil over medium heat for 8 minutes until soft.

2. 2

   Add garlic and chili flakes and stir for 30 seconds. Add stock and two thirds of the beans.

3. 3

   Blend the remaining beans with a ladle of broth until smooth, then stir this mixture into the pot.

4. 4

   Simmer for 12 minutes, add kale, and cook for 5 minutes until tender.

5. 5

   Turn off the heat, stir in lemon juice, and adjust seasoning.