Kale and white bean soup

Several leaves kale
2 large carrots, chopped
1 large onion, chopped
4 cloves garlic, chopped
3 small potatoes
A small amount of ham, cubed
1 can cannellini beans
1 can diced tomatoes
1 small lemon
Stock and/or water
Salt, pepper, oregano, thyme

Chop, then boil the potatoes. Cook the onion and garlic in some oil until soft and/or brown; add the kale, carrot, potato, ham, tomato, liquid and spices. Cook until the kale is tender, then add the beans, squeeze in the lemon and cook another few minutes.

As is typical of our cooking, all ingredients are optional and to taste. (I personally would happily do without the ham, but D likes it; she thinks I made a mistake by using 3 carrots instead of 2 this time, but I liked it.) We served it with crusty bread, which we also dipped in some olive oil.

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