Ingredients

  • 150g cooked baby potatoes
  • 2 x diced onion
  • 2 celery stalks sliced
  • 3 x clove chopped garlic
  • ½ tsp smoked paprika
  • 1 tsp cumin
  • Tin of Aduki beans
  • 2 x bay leaf
  • 1 x sliced carrot
  • 1 litre vegetable stock
  • 2 tbsp tomato puree
  • 200grams tomato passata
  • 150g kale, stems removed and leaves chopped
  • Handful of chopped parsley
  • Salt and pepper to taste

Method

  1. Sauté onions, celery, carrot, garlic, bay leaf, cumin and smoked paprika
  2. Add butterbeans
  3. Add the tomato puree, passata and vegetable stock
  4. Finally, add picked kale
  5. Cook for 20-30 minutes
  6. Garnish with fresh parsley or some crispy kale
  7. Dip with crunchy sourdough

richy on today show