1/4 cup best-quality vegetable stock

1 large yellow onion, peeled and diced

3 sticks celery, diced

3 cloves garlic, diced or minced

1 green pepper, diced

1 poblano pepper, diced

1 jalapeno pepper, diced

2 1/2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon paprika

1 1/2 teaspoons black pepper

2, 15 oz can Cannellini beans, Great Northern or Navy beans, drained and rinsed

2 1/2 cups best quality vegetable stock

1 1/2 cups kale, stems removed and finely chopped (frozen is fine!)

1 cup frozen corn

Toppings:

Fresh cilantro

Juice of a lime

Heat 1/4 cup vegetable stock in a Dutch oven or large pan. Add the diced onion and cook until tender. Keep an eye on the pan and add more stock if it becomes dry.
Add the celery, garlic, green pepper, poblano pepper, jalapeno pepper, ground cumin, chili powder, paprika, and black pepper. Stir well and cook for a further 5-7 minutes adding more stock as necessary.
Pour the drained beans into the mixture, stir well to coat with the vegetables.
Add the stock and the kale, bring to the boil, turn down to a simmer and partially cover the pot. Cook for about 20 – 30 minutes until the veggies are tender. If the mixture is too thin, use an immersion blender and blend a little to thicken it up. Alternatively, take 1 cup of liquid, blend it in an upright blender, then return to the pot and stir well to combine.
Add the frozen corn and lime juice. The corn will cook in the heat of the sauce.
Serve with fresh cilantro and extra lime wedges.