Sort ingredients
egret
QR Code
Listen
Pdf
In a large pot, sauté the shallots, salt, and garlic until the shallots are translucent, about 5 minutes.
Add the cannellini beans, artichokes, mustard, vegetable stock, and tarragon, and stir to combine.
Bring the mixture to a boil, then reduce the heat and let simmer for 10-15 minutes.
Stir in the vegan cream and white miso paste until well combined.
Add the fresh kale leaves and peas to the pot and let cook for an additional 5 minutes until the kale has wilted and the peas are tender.
Serve hot and enjoy!