Tuscan White Bean Stew

Method

1. 1Heat olive oil, soften onion, carrot and celery for 8 minutes.
2. 2Add garlic, rosemary, bay and chilli flakes; cook 1 minute.
3. 3Pour in tomatoes and stock, gently bubble 10 minutes.
4. 4Add beans and kale, gently bubble 10 more till everything melds.
5. 5Mash some beans against the pot side to thicken; finish with lemon and salt.
6. 6Serve in shallow bowls with a generous drizzle of olive oil and toasted sourdough.