Heat a large pot over medium heat and add in a dash of olive oil, your diced onions and chili flakes, use as much as you like, I like a good bit of heat so I did a fat pinch, it’s totally up to you. And, make sure to season with salt and pepper. Sweat the onions for a few minutes till they are translucent. Don’t let them brown, not what we’re going for here. Next add in your crushed garlic and let that cook for a minute or so. You want it to cook just till it’s fragrant but not till it’s burnt.

Then, add in your chicken stock, a spring of rosemary, half of the beans and the chopped kale. Give everything a good stir. Next I like to take a small bowl and smash up the remaining beans with a fork. I then stir that in to help thicken the soup. Bring everything up to a simmer and cook for about 5 or so minutes and then it should be good to go. Once the soup is finished cooking test for seasoning and adjust if needed. I also like to add in the juice of about half a lemon, it brightens everything up.