Preparation
Step 1
In a large saucepan, heat 2 tbsps of olive oil; sauté the celery and leeks until they become translucent.
Step 2
Add the carrots and fry for another 2 minutes. Add the tomato, backed beans, spinach and add chicken stock; cook for 15 minutes
Step 3
Add the vermicelli; season with sea salt and pepper and boil for an additional 2 minutes until vermicelli is cooked.
Step 4
Add the torn kale leaves just before serving.
