Serves = 4
- 1 tbsn extra virgin olive oil
 - 1 large brown onion, remove ends and papery skin then finely chopped
 - 3 tsp crushed garlic
 - 2 tsp vegetable stock powder (salt reduced), in 2 cups water
 - 2x 400g cannellini beans, drain off liquid and rinse with water
 - 3 cups baby spinach leaves
 - 1 cup kale leaves
 - 1/4 cup parmesan cheese