Heat the olive oil into a pan or skillet on medium heat. Add the garlic, sun dried tomatoes and all the seasonings, and cook for 2 minutes.
Add in the beans, stock and kale. Give it a good stir, cover and simmer for 7-8 minutes until the flavours develop.
Remove from the heat. Stir in the coconut yoghurt and Parmesan. Top with fresh parsley and serve.
