Butter Bean Soup with kale and lemon

Trim and slice the leek and onion, and peel and crush the garlic cloves.
Heat the oil in a large saucepan and gently fry the leek, onion and garlic for 3-4 minutes until soft.
Drain and rinse just one of the tins of butterbeans and add to the pan, along with the vegetable stock. Season well with salt and black pepper. Bring to the boil and simmer for 5 minutes.
Use a hand blender to blitz the soup to a thick, creamy consistency (this may take 1-2 minutes, keep going!).
Drain and rinse the second tin of butterbeans and add it to the soup. Return to the heat and simmer for a further 5 minutes.
Meanwhile, remove any tough stalks from the kale and finely chop the leaves. Finely chop the parsley.
Stir the kale and parsley through the soup and add the lemon juice. Taste and adjust seasoning then serve.