1Heat 3 tablespoons of sunflower oil over medium heat in a deep stockpot.
2Add the minced onions and leeks. Cook them for a minute, until translucent. Add the legumes and mix well with the salt, pepper and fresh herbs. Sauté for another 5 minutes.
3Add 10 cups of water and simmer until potatoes are cooked.
4Ones the potatoes are done add the kale and the truffle zest. Turn the heat off and cover with a lid.
5Serve hot with rustic bread, preferably toasted on open flame.