This creamy vegan white bean and kale soup comes together in less than 30 minutes. It’s the perfect quick and easy dinner when you’re looking for something hearty and healthy!
You’ll want about 3 cups total of this diced mixture so plan accordingly as the mirepoix seems to come in varying amounts depending on the store. This will save you at least 5 minutes of prep time!
As this soup sits in the fridge, it will thicken up a bit. I’d recommend adding a splash of broth, coconut milk, heavy cream or water to loosen it up before reheating. Be sure to also season to taste with salt and pepper after reheating each time.
The coconut milk is totally optional in this recipe. If you prefer a more brothy and less creamy soup, feel free to leave out the coconut milk. Also, don’t worry – the flavor of the coconut milk is really masked by the mirepoix and the myriad of dried herbs. It will impart just a tiny hint of sweetness, but you won’t actually taste the coconut flavor.
Keywords: cannellini bean soup, vegan white bean soup, great northern bean soup, northern bean soup