Creamy vegan white bean and kale soup made with coconut milk, vegetables, and herbs. Healthy, hearty, and plant-based.

1 tbsp olive oil

1 yellow onion, diced

4 cloves garlic, minced

1 cup celery, sliced

1 cup carrot, sliced

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried sage

3 cups vegetable broth

3 (15 oz) cans white beans, drained and rinsed

1 (15 oz) can full-fat coconut milk

3 cups chopped kale

1 tbsp vinegar

Salt and pepper to taste

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1. Cook onion, celery, and carrots in olive oil.

2. Add garlic and dried herbs.

3. Stir in broth, beans, and coconut milk.

4. Blend part of the soup if desired.

5. Simmer briefly.

6. Add kale and vinegar.

7. Season and serve.

Blend partially for extra creaminess.

Adjust seasoning to taste.

Great for meal prep.