Name: 1-Pot Vegan White Bean Soup
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil ((if oil-free, sub twice the amount of water)); 1 small white, yellow, or sweet onion, diced ((1 small onion yields ~1.5 cups or 200 g)); 4 cloves garlic, minced ((4 cloves garlic yield ~2 tbsp or 18 g)); 2 medium carrots, peeled and diced ((2 carrots yield ~0.75 cup or 100 g)); 2 stalks celery, diced ((2 stalks yield ~1 cup or 100 g)); 1.75 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried thyme ((or 1 tbsp fresh thyme)); 2 medium potatoes, cut into 0.5-inch pieces ((we used Yukon gold // 2 potatoes yield ~0.75 lb or 380 g)); 2 can white beans, drained and rinsed ((we prefer cannellini // or ~3.5 cups cooked homemade beans)); 5 cups water ((or vegetable broth for more flavor)); 2.5 cups finely chopped kale ((optional)); 1 can light coconut milk; 1.5 tbsp lemon juice; null null fresh parsley; null null whole grain bread (or gluten-free bread)

Instructions

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1

Heat the olive oil (1 tbsp) in a large pot or Dutch oven over medium-low heat. Cook the onion (1 small) until translucent, about 2 minutes. Add the garlic (4 cloves), carrots (2 medium), celery (2 stalks), sea salt (1.75 tsp), and black pepper (0.25 tsp), and cook until softened and fragrant, stirring occasionally, about 4-5 minutes.
2

Stir in the dried thyme (1 tsp) for 1 minute. Then add the potatoes (2 medium), white beans (2 can), and water (5 cups) and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the [potatoes] are fork-tender and the flavors have melded.
3

Stir in the finely chopped kale (2.5 cups) (optional), then cover and simmer until tender – about 5 minutes. Finally, add the light coconut milk (1 can) and lemon juice (1.5 tbsp) and heat through – about 2 minutes. Taste and adjust, adding more [sea salt] for balance or more [lemon juice] for brightness. Optionally, garnish with [fresh parsley] and serve warm with [whole grain bread] of choice.
4

This soup is even better on the second day! Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.