INGREDIENTS
1 tbsp
heat-tolerant oil
1 medium
onion
1 medium
carrot
1 stick
celery
1 serving
sea salt and pepper
1 tsp
chili flakes
1/2 tsp
paprika
1 tsp
thyme leaves
3 cloves
garlic
2 tbsp
tomato paste
1/2 lb
new potatoes
1 3/4 cups
navy beans
14 1/2 ozs
canned tomatoes
2 cups
vegetable stock
1 cup
green beans
2 cups
kale