Mediterranean White Bean Soup
Easy and so delicious, this vegan soup will be a family favorite
Servings 4 people
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 large carrots chopped
- 2 ribs celery chopped
- 1 teaspoon dried thyme or Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 2 cloves garlic chopped
- 4 cups vegetable broth or chicken broth
- 2 cans small white beans drained & rinsed
- 2 medium potatoes cut into 1/2" cubes
- 2 cups kale chopped (about 1 bunch)
- 1 large lemon
- 1 cup coconut milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Prep your veggies (also known as the fancy French term Mise en Place)
- Heat the oil in a dutch oven and add the onion. Cook until translucent - about 5 minutes
- Add the carrots & celery and sauté until a bit soft - about 5 minutes then add the garlic, thyme & red pepper flakes, if using, and sauté for another 30 seconds
- While the vegetables are sautéing, peel & chop the potatoes so they won't get brown
- Add the vegetable broth, potatoes & beans then bring to a boil
- Reduce the heat and let the soup simmer for 15 minutes or so - until the potatoes are just al dente
- Add the coconut milk & the juice of the lemon
- Add the kale - I usually like about 2 big handfuls but you can add more or less as you like. Taste the soup and adjust the seasonings - you may want more salt, pepper or lemon
- Serve with a toasted piece of baguette or rustic bread. (This is from my favorite gluten free bakery - Atuvava in Minneapolis) and enjoy!
