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Heat oil on a large pan, then add the onion and carrot and saute for 5-7 minutes, before adding the minced garlic and cooking for another minute or two.
Add the tomato paste and seasonings, cooking them for a minute or two.
Add the chopped tomatoes, butter beans, and vegetable stock, stir everything together, and then leave the stew to simmer for 10 - 15 minutes.
Tip in the chopped kale and squeeze over the lemon juice, and then stir the kale into the butter bean stew until it’s wilted down.
Remove the pan from the heat and stir in the hard cheese and add any more seasonings required.
Finish off the stew with a garnish of fresh parsley, red pepper flakes, more lemon juice, and a glug of extra virgin olive oil.