Kale & Kidney Bean Everything Soup

• 1 small red onions

• 3 cloves garlic  

• 1 1/2 cup dry kidney bean

• 2 tablespoons tomato paste

• 1 large carrot

• 2 parsnips

• 3 stalks kale

• 1/2 head broccoli

• 4 sun-dried tomatoes

• kidney bean water

• 3 sprigs thyme

• 1 bay leaf

• 1 teaspoon sea salt   

• 1 teaspoon paprika 

• drizzle of good olive oil

Soak kidney beans over night, rinse and then cook with water to cover until tender. Slice the onions and garlic into rough pieces and fry in a large pot until browned. Add in sliced carrot and parsnips kale and fry for a few more minutes. Add all kidney beans along with the water, kale, sun-dried tomatoes, tomato paste, paprika, thyme and bayleaf and bring to boil and then set to low for 30 minutes. Serve with drizzle of olive oil.