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