White bean soup
Heat the oil in a pan. Sauté the shallots. Add the beans and cook briefly. Pour in the water, bring to the boil. Add the rosemary, reduce the heat, cover and simmer for approx. 20 mins. Remove the rosemary, puree the soup. Stir in the sour single cream, season, heat gently.
Mix the kale, oil and salt, spread on a baking tray lined with baking paper. Bake for approx. 30 mins. in an oven preheated to 130 °C (convection).