Peel and finely chop the onion and carrot. Trim the celery and finely chop it to match the onion and carrot. Place a pan on a medium heat for a few mins then pour in 2 tbsp olive oil. Add the chopped veg and cook for 8 mins, stirring now and then till softened.

Meanwhile, peel and crush the garlic. Tear the kale from its stems and set the leaves to one side. Finely chop the stems, discarding the dry ends. Peel and chop the potato into small cubes.

Fill and boil the kettle. Add the garlic and kale stems to the softened veg. Stir for 2 mins. Add in the diced potato and pour in 800ml boiling water from the kettle. Drain and rinse the butter beans and add to the pan. Crumble in the stock cube and add some salt and pepper. Pop a lid on the pan and leave to simmer for 10 mins.

Finely shred the kale leaves. After 10 mins, add the kale to the pan and cook for 2 mins till the kale has softened. Zest the lemon and squeeze the juice from half. Cut the other half into wedges.

Using a ladle, transfer 2 ladlefuls of soup to a jug. Use a hand blender to blend this till smooth, then add it back to the pan. Alternatively, you can blitz all the soup till smooth, or leave it chunky and brothy depending on preference. Taste the soup and add more salt or pepper if you think it needs it.

Ladle the soup into warm bowls. Swirl 1 tbsp vegan pesto through each bowl of soup and crack over some black pepper. Serve with the lemon wedges on the side for squeezing.