2 tablespoons coconut oil
1 onion, diced
1 carrot, diced
2 cloves garlic, crushed
300 grams potatoes, diced
100 grams bacon, roughly chopped
pinch chilli flakes
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 x 400 gram tin chopped tomatoes
5 cups chicken or vegetable stock
6 large stalks kale
1 x 400 gram tin red kidney beans, drained and rinsed
sea salt and freshly ground pepper

Heat the oil in a large saucepan and cook the onion, carrot, garlic, potatoes, bacon, chilli flakes, smoked paprika and cumin with a good pinch of salt for 10 minutes, stirring occasionally.

Add the tomatoes and stock and bring to the boil. Simmer until the potatoes are tender.

Trim the tough stalks from the kale and cut the leaves up finely. Add to the soup along with the red beans, season if needed and cook briefly until the greens are wilted and just tender.