Vegan White Bean Soup
This easy, 30 minute vegan white bean soup is hearty and veggie-filled with beans, carrots, and celery. It's a classic soup that's soul food on a chilly day! This recipe is naturally vegan and gluten free.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 large carrot thinly sliced
- 1 medium yellow onion diced
- 1 celery rib sliced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 3 (15 ounce) cans white beans, drained and rinsed (Great Northern or Cannellini beans)
- 2 cups vegetable broth or more if desired
- 1 (15 ounce) can regular coconut milk
- 2 cups roughly chopped kale
- Salt & pepper to taste
Instructions
- Cook the carrots: heat the oil in a large pot over medium high heat. Once hot, add the carrots and cook for 3 - 4 minutes.
- Cook the vegetables: add the onion and celery. Cook, stirring frequently, for 7 - 8 minutes, until the carrots are tender. Stir in the garlic and oregano and cook for 1 minute more.
- Add to pot: add the beans, vegetable broth, and coconut milk to the pot. Stir to combine.
- Blend (optional): for a creamier, smoother texture optionally remove 2 cups of soup from your pot and blend until smooth in a blender. Return it to the pot. (I usually skip this step because I like a chunkier soup)!
- Simmer: bring the pot to a boil over high heat, reduce the heat to medium and simmer, uncovered, for 10 minutes. Stir frequently and scrape the bottom of the pot. Add additional broth (or water) if you prefer a thinner soup. The vegetables should be tender.
- Add kale: Remove the pot from the heat and stir in the kale. Season with salt and pepper to taste.
- Serve: serve warm with croutons or a side of crusty bread.
Notes
Salt & pepper: I usually add 1 teaspoon salt and ½ teaspoon black pepper.