Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced (1 cup)
- 2 celery sticks, diced (1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- 2 (14-ounce) cans cannellini beans, drained and rinsed (1 mashed, 1 whole)
- Fine sea salt, to taste
- Ground black pepper, to taste
- 1 (14-ounce) can full-fat coconut milk, just the cream (liquid discarded)
- 1 tablespoon fresh lemon juice (or vinegar)
- 1 bunch curly kale, chopped (about 4 cups)
- 2 tablespoons minced flat-leaf parsley leaves
Instructions
- Dice the onion, carrots, and celery. Mince garlic, chop kale, and mash one can of beans while keeping the other can whole.
- In a Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add onions, carrots, celery, garlic, oregano, thyme, and red pepper flakes. Sauté for 5–8 minutes until softened.
- Add vegetable broth, both mashed and whole beans, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- Stir in coconut cream (just the solid part from the can), lemon juice, kale, and parsley. Simmer for another 5 minutes, or until kale is wilted.
- Taste and adjust seasonings as needed. Serve hot with crusty bread or croutons.
Notes
- Use only the solid coconut cream for a rich, creamy texture—refrigerating the can beforehand helps separate the cream from liquid.
- For a thicker soup, blend a portion of the soup or mash more beans.
- This soup stores well in the fridge for up to 4 days and freezes well for up to 2 months.
- Add more red pepper flakes for extra heat, or omit for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
