Ingredients

1 large onion, diced
1 large carrot, diced
1 bunch of kale or other greens, chopped
1 tablespoon of tomato puree
1 teaspoon of cumin seeds
3 cloves of garlic, crushed
1/2 jalapeno, chopped or 1/8 teaspoon of dried red pepper flakes
1 tablespoon of finely chopped ginger
2 cups of white beans, cooked. Or any bean of your choice.
1000mls of vegetable stock. I use the liquid in which I cooked the beans for stock.
1 bunch of chopped parsley and mint
Salt to taste

Method

Sauté the carrot and onion in a little of the stock until soft (about 10 minutes). Add the tomato puree, cumin, chili pepper and sauté for another minute or two. Add the ginger, garlic, and salt and sauté for another minute or two. Add the stock and beans and simmer for about 15-20 minutes. Add the greens and simmer for another 10 minutes. Stir in the chopped herbs, check the seasoning and serve.