Cannellini beans and kale soup


2 cups Cannellini beans (soaked overnight)
1-2 tomatoes
1 onion chopped
3-4 cloves garlic
1 bunch of kale
1-2 tbsp olive oil
Salt to taste

Pre-cook cannellini beans until cooked.

In a pan heat 1-2 tbsp olive oil. Add the chopped onion and garlic and fry till lightly brown. Lightly crush the tomatoes and add to the onions. Add the cooked beans along with the water to the onions and continue cooking in low flame for 10-15 minutes. Add salt to taste and add some crushed pepper flakes if desired. Loosely cut kale leaves and add to the rest. Cook for 2 minutes and remove from flame. Serves 4.