1 WHITE ONION FINELY CHOPPED, 4 GARLIC CLOVES CHOPPED, 1 X 600G JAR BUTTER BEANS (THE LIQUID IN THE JAR MAKES THIS SO GOOD), 330G CHERRY TOMATOES, 200ML CHICKEN STOCK, 3 LARGE HANDFULS OF KALE, 1TBSP TOMATO PUREE, SALT, PEPPER, 75G MARSCAPONE, OLIVE OIL
HEAT A PAN OVER MEDIUM HEAT WITH A DRIZZLE OF OLIVE OIL, THEN FRY THE ONION AND GARLIC UNTIL TRANSLUSCENT. ADD THE CHERRY TOMATOES AND TURN THE HEAT UP TO MEDIUM-HIGH. TOSS THEM IN THE ONIONS TO COAT IN A BIT OF OIL AND LEAVE TO BURST AND BLISTER, AROUND 10 MINUTES.
ADD THE TOMATO PUREE AND MIX WELL. AFTER A FEW MINUTES ADD THE BEANS WITH THEIR LIQUID, ALONG WITH THE CHICKEN STOCK. SEASON WELL AND LEAVE TO BUBBLE FOR 20-30 MINUTES UNTIL THICKENED AND SAUCY.
ADD THE KALE IN FOR THE LAST 10 MINUTES OR SO. ADD THE MARSCAPONE, TASTE FOR SEASONING AND MIX WELL.
SERVE WITH CRUSTY BREAD AND A DRIZZLE OF OLIVE OIL ON TOP.