500ml reduced-salt vegetable stock (made with one stock cube)
1 teaspoon dried mixed herbs
Freshly ground black pepper
100g kale, stems removed, roughly chopped
Small handful fresh parsley, chopped
5 A DAY: 3
Warm the oil in a large saucepan over a medium heat. Add the onion and cook until softened. Then add the garlic, carrots and celery and cook for a further 3 minutes. Then add the beans and cook for another 2 minutes.
Add the tomatoes, vegetable stock, dried herbs and black pepper and bring to the boil. Cover and simmer for 20 minutes. Finally add the kale and simmer for a further 10 minutes or until the kale is cooked.