Place the frozen borlotti beans in cold water. Once the water boils, cook for 20 minutes. Skim off any foam that forms.

Even if you don't feel like it, prepare the vegetable base (soffritto).

Sauté HALF of the chopped vegetables in a pot with 3 tablespoons of olive oil and one garlic clove.

Add 1 1/2 cups (350 g) tomato purée, a pinch of salt, a pinch of pepper, and a pinch of thyme. After 4 minutes, add a ladle of hot water. Cook for another 12 minutes.

Clean the kale by removing the tough center stems and wash it well. It's a bit of work, but worth it.

While you're at it, peel and cut three medium potatoes into bite-sized pieces.

Start again: heat 3 tablespoons of olive oil and sauté the rest of the chopped vegetables.

Add the potatoes, kale, and beans. Sauté for two minutes.

Add the tomato sauce and 2 1/2 cups of boiling water. Now, let it simmer for an hour.

Voila!