Heat some olive oil in a pan and add the chopped onion and minced garlic.
Sauté for about five minutes until the onion becomes translucent.
Season with salt to taste.
Incorporate the kale and cook until it wilts.
Add the butter beans and bone broth, stirring to combine.
Mix in the Greek yogurt and paprika, ensuring everything is well blended.
Finish with a squeeze of lemon juice, a sprinkle of pepper, and fold in the Parmesan cheese.
