Bean Broth with Yogurt and Greens with Garlic & Herb Butter

For the beans: 

35g of All Things Butter Garlic & Herb Butter 

1 finely sliced large white onion

1 veggie stock cube

1 ½ cups of water

2 tbsp of chopped cilantro

½ a cup of chopped parsley

3 minced garlic cloves

2 cups of chopped cavolo nero

1 tsp of ground turmeric

½ a cup of chickpeas

½ a cup cannellini beans

½ a cup of green lentils

Salt & pepper to taste

For garnish:

25g of All Things Butter Garlic & Herb Butter 

6 tbsp of olive oil

A dash of honey or maple syrup

1 large yellow onion, sliced very thinly

A tablespoon of Greek yogurt per dish

Step 1

In a pan, melt the Garlic & Herb Butter on medium heat. Add your sliced white onion, veggie stock and water. Mix together until the veggie stock has flavoured the water into a broth. 

Step 2

Finely chop your parsley and garlic, and cavolo nero, then add them all to the pan to cook. Stir together to mix ingredients. 

Step 3

Sprinkle the ground turmeric into the broth, before adding the chickpeas, cannellini beans and green lentils. Season with salt and pepper as needed and continue to cook until piping hot. 

Step 4

Meanwhile, in a separate pan, melt the Garlic & Herb Butter on medium heat. Add the thinly sliced onions, along with olive oil and honey. Continuously stir and and cook until the onion has browned and become caramelised. 

Step 5

Take both pans off the heat and serve up the broth, garnishing with the caramelised onions and generous dollops of greek yogurt. Enjoy!