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Prepare all of the ingredients as per above.
Place a large pot with a lid on a medium heat and add olive oil and butter or plant butter (if using). Once warm add sliced onions, cubed swede and generous pinch of salt. Give it all a good mix to coat veggies in oil, cover with a lid and cook for about 15-25 minutes until soft, stirring frequently.
Add garlic and spices and cook for another couple of minutes.
Next, add orzo, butter beans with a liquid and stock. Give it all a good mix. Bring to the boil then turn the heat down to simmer and cook for 10-12 minutes or so stirring often as orzo has tendency to stick to the bottom of the pan.
Once orzo is almost done (it will start to thicken and become creamy but you can still give it a little taste to check for doneness) add chopped kale and stir it in. Let it cook for a couple of minutes before adding frozen peas and letting them cook for another couple of minutes.
Stir in chopped dill and give the orzo one last taste adjusting seasoning with salt and pepper if needed.
Let the orzo stand for 5 minutes before serving. Enjoy!