|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
Cook the onions, carrots, garlic and celery in a deep pan with olive oil for 20 minutes, until soft.
Stir in the tomatoes and canellini beans, with 250ml of their cooking water and add bay leaves.
Leave to simmer over a low to moderate heat for 30 minutes.
Tear up the bread and dunk into soup.
Stir in the kale and season to taste.
Simmer for another 15 to 20minutes, until you have a thickish soup, adding more bean water if necessary.
Serve in bowls with a trickle of olive oil.