1 shallot
3 cloves of garlic
1 can canelinni beans
1 can butter beans
6 sprigs of thyme
2 ounces Basil Siren Shrub
1 teaspoon nutritional yeast
1/2 teaspoon dried rosemary
2 cups chicken or vegetable stock
1 cup shredded kale
1 cup shredded spinach

Finley chop the shallot and garlic and add to a large pan with olive oil. Stir over medium heat for a few minutes and then add in leaves from thyme & dried rosemary. Continue to stir over heat until shallots are golden.

Add the beans to the pan, mixing well. Add nutritional yeast, stock and shrub, stirring everything together.

Leave to simmer for 10-15 minutes. Add kale and spinach, stirring until it wilts. Season to taste. Serve immediately and enjoy!