Tuscan White Bean, Kale and Seitan Soup

Ingredients

• 2 tbsp olive oil (30 ml)
• 250 g seitan, cut into bite-sized pieces
• 1 onion (about 150 g), chopped
• 2 carrots (about 160 g), diced
• 2 stalks of celery (about 80 g), diced
• 4 cloves of garlic (about 16 g), crushed
• 1 sprig of rosemary (about 1 g)
• ¼ tsp chilli flakes (0.6 g)
• 400 g tinned chopped tomatoes
• 720 g cooked or tinned cannellini beans, drained
• 1 l vegetable stock
• 200 g cavolo nero or kale, stalks removed and leaves shredded
• 3 tbsp nutritional yeast (15 g)
• 1 tbsp lemon juice (15 ml)
• salt and black pepper, to taste