In a large saucepan or wok, fry the onion in a little oil until lightly golden.
Add the garlic, carrot, sugar, lemon zest, fennel seeds and chilli flakes and fry for a further couple of minutes.
Add the tomatoes, bay leaves, vinegar and stock and simmer on a medium heat for five minutes.
Pop in the kale, beans of your choice and lemon juice and simmer for a further five minutes.
Taste the stew to make sure the carrots are soft then add salt, pepper and nutritional yeast, if required.
Serve with any of the optional suggestions and enjoy.