Spring Vegetable Soup

Directions

1. 1
   Finely chop the onion, dice the carrots, celery and zucchini.
2. 2
   Grate the garlic clove. Chop the kale.
3. 3
   Rinse the cannellini beans in cold water, drain.
4. 4
   Cut the sugar snap peas in half, lengthwise.
5. 5
   Heat up some olive oil in a dutch oven or large saucepan over medium-high heat. Add celery, carrot, galic and onion and cook until soft and translucent, about 5 minutes. Add stock and bring to boil and then pour in zucchini and kale.
6. 6
   Cook on medium-low heat for about 7-10 minutes. Stir from time to time.
7. 7
   Add beans and thyme leaves, cook a further couple of minutes until the beans are heated through. Just before serving add the sugar snaps.
8. 8
   Season to taste with salt and pepper.
9. 9
   Serve and decorate with some basil leaves.