1 tablespoon extra virgin olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 cup sliced celery
1 cup sliced carrot
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon 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 tablespoon vinegar (apple cider, white wine, red wine, balsamic)
Kosher salt
fresh cracked pepper

homemade croutons
fresh chopped parsley


Heat oil in a large pot over medium high heat.

Add onion, celery and carrots. Cook, stirring frequently for 8 minutes.

Add garlic, oregano, thyme, sage and a large pinch of salt and pepper. Cook for 1 minute, stirring frequently.

Add veggie broth, white beans, and coconut milk to the pot. Stir to combine.

If desired, remove about two cups of the soup mixture and blend in a high speed blender.

Return blended soup to the pot and bring everything to a simmer over medium high heat.

Turn heat to medium and simmer for 5 minutes.

Stir in kale and vinegar.

Season to taste with salt and pepper. Garnish with croutons and fresh parsley and enjoy!


Make Ahead: This white bean soup recipe is one of my favorite make ahead meals! I love to throw a big batch together over the weekend and then I’ve got quick and easy lunches ready to go whenever I need them!

Storage: Store leftover kale soup in an airtight container for up to a week.

Freezing: Freeze leftover soup in an airtight container for up to 3 months. Thaw overnight before reheating.

Reheating: Reheat soup in a saucepan over medium heat. Cook, stirring frequently until warmed through. Be sure to season to taste with salt and pepper before serving.

Add Comment