Step 1

Heat oil in a medium soup pot or dutch oven. Add in shallots and cook until fragrant (2 mins). Add carrots, sauté (2mins) then add in mushrooms.

Step 2

Season with salt, fresh ground pepper, red pepper flakes and fresh thyme. Stir and continue to sauté (2 mins). Add red wine and cook until reduced.

Step 3

Meanwhile pour half of a can of black beans into a food processor or blender and pulse to form a thick bean sauce.

Step 4

Add vegetable broth, bean sauce and remaining can of beans into the soup pot and stir. Cover and bring soup to a boil (3-5 mins).

Step 5

Add kale, stir and simmer for up to 5 minutes. Serve