Finely chop the onion, dice the carrots, celery and zucchini.
Grate the garlic clove. Chop the kale.
Rinse the cannellini beans in cold water, drain.
Cut the sugar snap peas in half, lengthwise.
Heat up some olive oil in a dutch oven or large saucepan over medium-high heat. Add celery, carrot, galic and onion and cook until soft and translucent, about 5 minutes. Add stock and bring to boil and then pour in zucchini and kale.
Cook on medium-low heat for about 7-10 minutes. Stir from time to time.
Add beans and thyme leaves, cook a further couple of minutes until the beans are heated through. Just before serving add the sugar snaps.
Season to taste with salt and pepper.
Serve and decorate with some basil leaves.