I love this dish. It’s hearty but light and the kale adds a real intensity of flavour – as well as a great contrast in texture – that cuts through the sweetness of the beans and tomatoes. It’s a perfect way to refuel after an energetic start to the day and makes a great lunch. The bread is important here; you need a good-quality, substantial loaf so that it can soak up the juices and flavours without disintegrating. In winter, when the kale is still in peak condition, this recipe will work perfectly well with a couple of canned plum tomatoes, too.