Instructions:

 

Peel and finely dice the garlic, onion, and carrot, and thinly slice the celery.

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Place the oil in a medium saucepan over a low–medium heat and gently fry the onion, carrot, celery, and garlic for 2-3 minutes

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Add 200ml water and the contents of the tinned tomatoes and the Tuscan sachet mix, stir and bring to the boil. Drain the kidney beans and add them to the pan with the buckwheat and simmer for 25 minutes

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Whilst the stew is cooking remove any woody stalks from the kale (reserve a little kale for garnish)

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Add the kale and sprig of rosemary and cook for another 5–10 minutes, until tender

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Remove the rosemary just before serving. Serve in a warmed bowl topped with the remaining fresh kale pieces.