Bean and Veg Soup

Ingredients
1 onion finely chopped
2 cloves garlic finely chopped
2 slivers fresh ginger 
2 carrots finely chopped
1 red pepper finely sliced
Handful curly kale
1 tin can of cannellini beans ( or haricot or butter bean)
Handful frozen sweetcorn
2 tablespoons olive oil
Sea salt and pepper to taste
1 litre veg stock
1 tin can chopped tomatoes
2 tablespoons tomato puree
Method
In a large pan sautee the onions and garlic and ginger in olive oil until soft
Add everything else and bring to the boil, reduce and simmer for 30 minutes until the vegetables are all cooked
Serve with crusty homemade bread and salted butter.