• 2TbspOlive Oil
• 2tspChili Paste (We use harissa)
• 2Shallots
• 5Garlic cloves
• 1/2tspPaprika
• 1/3cupSundried tomatoes
• 2TbspTomato puree
• 250mlVeg stock
• 1/4tspDried basil
• 1/4tspOregano
• 2Cans butter beans
• 3cupsKale
• 250mlVegam cream
• 3TbspNutritional yeast
• 1/2Lemon juice
• Chopped basil to serve
• Crusty bread to serve

Instructions

1. 1

   In a skillet over medium heat, heat olive oil. When oil shimmers, add in chili paste, finely diced shallots, minced garlic, and paprika. Sauté 3-5 minutes.

2. 2

   Add in chopped sundried tomatoes and tomato puree. Cook the mixture for 1-2 minutes. You can add a splash of water as needed if things are sticking to the pan.

3. 3

   Pour in the veg stock then stir in the herbs, drained and rinsed butter beans, and sliced kale. Bring the mixture to a simmer, then reduce heat slightly, cover, and allow to simmer for about 5 minutes, until the kale is nicely wilted.

4. 4

   Add in the cream and nutritional yeast. Allow the mixture to come back up to a simmer, and simmer until it thickens to your preferred consistency.

5. 5

   Stir in fresh basil and the juice of half a lemon. Taste and adjust salt to preference. Serve with crusty bread for dipping.