Fry diced shallot, carrot and celery for a few minutes
Add minced garlic and chilli flakes
Grate in the tomatoes and cook down to form a paste-like texture
Add in the drained, rinsed beans and the stock, along with the bouquet garni and parmesan rind
Let this simmer for 10-15 minutes
Wilt the kale in before serving
Serve with a drizzle of olive oil and Parmesan
