Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- 2 (14-ounce) cans cannellini beans, drained and rinsed (1 can mashed, 1 can whole)
- Fine sea salt, to taste
- Ground black pepper, to taste
- 1 (14-ounce) can full-fat coconut milk (use just the cream, discard the liquid)
- 1 tablespoon fresh lemon juice (or vinegar)
- 1 bunch curly kale (about 4 cups, chopped)
- 2 tablespoons minced flat-leaf parsley
Instructions
- Prep all ingredients: dice vegetables, mince garlic, mash one can of beans, and chop kale.
- In a Dutch oven over medium heat, heat olive oil. Add onion, carrots, celery, garlic, oregano, thyme, and red pepper flakes. Sauté for 5–8 minutes until vegetables are softened.
- Add the vegetable broth, mashed and whole beans, and season with salt and pepper. Bring to a simmer and cook for 5 minutes.
- Stir in the coconut cream, lemon juice, chopped kale, and parsley. Simmer for an additional 5 minutes, or until the kale is wilted and tender.
- Serve hot, optionally with crusty bread or your favorite soup toppings.
Notes
- Use baby kale for a more tender texture if preferred.
- For extra protein, add cooked quinoa or lentils.
- Substitute coconut cream with cashew cream or oat cream if desired.
- Store leftovers in the fridge for up to 4 days; reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
