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Dice the onion and courgette and slice the stalks of the broccoli and asparagus into 1cm rounds leaving the tips/florets whole. Mince the garlic and dice the chilli.
In a large hot pan, heat olive oil and sauté the onions with salt until just translucent. Add the greens and fry for another 5 minutes before adding garlic and chilli. Fry for another minute and then pour in the beans and stock. Let simmer for 5-10 minutes and then remove from the heat, leave for 5 minutes whilst you chop the herbs and zest the lemon. Squeeze over lemon juice and herbs, mix and then top with buratta, olive oil, zest and another pinch of salt and pepper!