Ingredients

Method

  • Heat oil on medium in a large pot. Add onion, garlic, rosemary and bay leaf. Cook until onion is translucent
  • Add beans, chickpeas, ham and stock
  • Bring to a boil and then reduce to a simmer for 10 minutes
  • Stir through parsley, kale leaves and vinegar and cook for a further 3 minutes or until kale has wilted slightly
  • Remove bay leaf and serve with crusty bread and butter

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