Ingredients
🛒 Produce:
- 1 large onion diced
- 4 cloves garlic minced
- 3 medium potatoes diced
- 2 cups chopped kale or spinach
- ½ cup sun-dried tomatoes chopped
🛒 Pantry:
- 2 15-oz cans cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 13.5-oz can full-fat coconut milk
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp red pepper flakes optional
- Salt & black pepper to taste
🛒 Other:
- 2 tbsp olive oil
- 1 tbsp nutritional yeast for extra depth of flavor
- 1 tbsp lemon juice or balsamic vinegar to balance flavors
Instructions
Sauté the Aromatics
- In a large pot, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the garlic and cook for another minute until fragrant.
Build the Flavor
- Stir in sun-dried tomatoes, tomato paste, oregano, basil, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 1-2 minutes to enhance the flavors.
Simmer the Soup
- Add potatoes, white beans, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until the potatoes are fork-tender.
Make It Creamy
- Stir in the coconut milk and nutritional yeast. Let the soup simmer for another 5 minutes, allowing the flavors to meld.
Finish with Greens & Acid
- Stir in kale or spinach and lemon juice (or balsamic vinegar). Simmer for 2 more minutes until the greens are wilted.
Taste & Serve
- Adjust seasoning if needed. Serve hot with crusty bread or a sprinkle of extra nutritional yeast.
Notes
Tips & Variations
Make it gluten-free: Naturally gluten-free! Just pair with GF bread if needed.
Boost the protein: Add extra white beans or crumbled plant-based sausage.
Thicker consistency? Blend half the soup for a rich, creamy texture.
Swap coconut milk: Use cashew cream or unsweetened oat milk for a different base.
This soup is even better the next day, so it’s perfect for meal prep!
