Gather all ingredients and wash the fruit and vegetables

Preheat oven to 200℃/180℃ (fan) and boil a kettle (150ml)

Add ciabatta rolls to a baking tray and place in the oven for 4-5 mins or until warmed through. Once done remove from the oven and cover with a tea towel to keep warm

Drain and rinse the butter beans

Heat a lidded pad and drizzle with olive oil

Half all of the cherry tomatoes

Once pad is hot crumble the vegetable stock cube in, and add the garlic paste and cook for 30 seconds

Add the butter beans, tomato frito, dried oregano, cherry tomatoes, baby kale and boiling water (150 ml) and bring to a boil

Once boiling reduce heat to medium and cook covered for 3/4 mins until the kale has wilted and the sauce has thickened

Meanwhile chop the parsley and crumble the feta

Season the stew with black pepper to taste

Top the stew with the parsley and crumbled feta

Serve!