Step 1

Saute the onion until translucent in a large pan. I used a dry pan but you can use oil or a bit of water if you prefer.

Step 2

Add the garlic and cook for one or two minutes longer.

Step 3

Add the rosemary and arrowroot or cornstarch and stir well until the onions are coated.

Step 4

Add the broth very slowly, stirring as you go to avoid lumps ( a few little ones won't hurt).

Step 5

Add the beans and stir over a medium heat until the broth starts to thicken (5 - 10 minutes).

Step 6

Add the kale.

Step 7

Cut the lemon in half and squeeze as much juice as you can into the pan.

Step 8

Throw in the lemon halves too.

Step 9

Cook until it is heated through and the kale has softened (about 10 minutes).

Step 10

Remove the lemon halves from the pan before serving and discard but be sure to squeeze them really well as you take them out to make the most of any remaining juice/flavour. Either use tongs or squeeze against the side of the pan with a spoon.