Tuscan-Style Butter Bean Stew

Ingredients

• 1 red onion, chopped
• 2 tbsp olive oil
• 200 g cherry tomatoes, halved
• 1 cup vegetable stock
• 2 tbsp sun-dried tomato paste
• 1/2 tsp red pepper flakes
• 2 15oz cans butter beans, drained and rinsed
• 2 sticks celery, finely chopped
• 2 small carrots, finely chopped
• 50 g curly kale, roughly chopped
• 50 g walnuts, roughly chopped
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 1 lemon, zested and juiced
• 2 cloves garlic, minced