Instructions

1. Finely chop the garlic and onion.
2. Roughly chop the vegetables and set aside.
3. Heat the oil in a large pot and gently sauté the onion for 5 minutes, then add the garlic and cook for another 3 minutes or so. Add the chopped vegetables, except the tomatoes, then the herbs and stir for a couple of minutes.
4. Add the tomatoes and enough water to cover the veggies. Add the stock cubes and bring to the boil.
5. Cover and cook for 20 minutes.
6. Using a stick blender, process the soup until it’s smooth, then add the cavolo nero and kidney beans and bring back to the boil. Cook for 5 minutes and serve.