Trim the leeks, then finely slice the white parts, reserving the green parts. Heat half the olive oil in a large pot over a medium heat, then add the leek whites, celery and carrot. Cook for a few minutes, then when the vegetables begin to soften, add the garlic, rosemary, bay leaf, smoked paprika, salt and pepper.

Cook for a few more minutes, then deglaze the pot with the wine, scraping the bottom of the pot with a wooden spoon to release any tasty bits. Let the wine simmer and reduce slightly, then add the stock and beans, stirring everything together. Allow the stew to come to a gentle boil, then reduce the heat to a simmer.

Let the stew bubble away for 20 minutes, then transfer half the mixture to a blender. Blitz until smooth and creamy, then return it to the pot, stirring it back into the remaining stew. This will give the stew a creamy, luxurious consistency.

Keep cooking the stew over a low heat while you prepare the courgettes. Heat the remaining olive oil in a skillet or frying pan over a high heat, add the courgettes and fry until golden brown and slightly caramelized. Meanwhile, very finely chop the reserved leek greens.

Stir the courgettes into the stew, along with the parsley, leek greens and kale.

When the kale is just cooked, serve up the stew into bowls and garnish with lemon zest and a little drizzle of olive oil.