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kale & white bean soup


serves 2 as a main course


a few tablespoons of olive oil
1 cup mushrooms
1/2 cup chopped carrots
2-3 chopped shallots (or about half an onion)
2 garlic cloves, minced
1/2 cup white wine
3 cups veggie broth (or more)
1 15-oz can white beans
1 tablespoon finely chopped rosemary
1 tablespoon sherry vinegar
1 small bunch of kale, chopped, coarse parts of the stems removed
1 tablespoon chopped fresh tarragon
1 tablespoon chopped chives
salt & pepper

parmesan or pecorino cheese, shaved or grated on top (optional)
a few pinches of red pepper flakes
crusty bread, for serving



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