INGREDIENTS
1/2 cup
Carrots
1 tbsp
Chives
2
Garlic cloves
1
small bunch Kale
1 cup
Mushrooms
1 tbsp
Rosemary
2
Shallots
1 tbsp
Tarragon, fresh
1 15 ounce can
White beans
3 cups
Veggie broth
3 pinches
Red pepper flakes
1
Sea salt and fresh black pepper
3 tbsp
Olive oil
1 tbsp
Sherry vinegar
1
Bread, Crusty
1
Parmesan or pecorino cheese
1/2 cup
White wine