Heat two tablespoons of olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 7-8 minutes until soft and lightly golden. Then add the garlic and cook for a further 2 mins.

To a blender, add the spinach, kale, herbs, juice of ½ lemon, pinch of salt and a splash of the veg stock and blend till smooth. Add more stock, if necessary, to help bind. You’re looking for a pesto-like consistency.

Add the beans with their stock to the onions and garlic and stir well. Pour in the green sauce, stirring gently and allowing it to simmer and thicken, much like a risotto. Continue to simmer for 5 minutes until creamy and rich.

Stir in the pesto, peas, the whole lemon zest and season with salt and pepper. If you’re using asparagus, stir them in now and cook for a further 2–3 minutes until just tender. You could also fry- off the asparagus in a separate pan before adding to give it a nice char.

Spoon into bowls and serve as it is, or with a dollop of yogurt, or pickled red onions for a bit of tang.