Healthy, comforting and creamy white bean soup with potatoes, thyme and coconut milk. Plant-based, gluten-free and perfect for cool days! Only 1 glass required!

Ingredients

  • 1 tablespoon Olive oil (if without oil, less than twice the amount of water )
  • 1 small white, yellow, or sweet onion, diced (1 small onion makes ~1 ½ cups or 200 g)
  • 4 cloves Garlic, chopped (4 cloves of garlic make about 2 tbsp .g )
  • 2 medium Carrots, peeled and diced (2 carrots makes about a cup or 100 g)
  • 2 Stems Celery, diced (2 sticks make about 1 cup or 100 g)
  • 1 ¾ – 2 TL < span class="wprm-recipe-ingredientname">Sea Salt
  • 1/4 cc black pepper
  • 1 cc dried thyme (or 1 tbsp fresh thyme)
  • 2 medium Potatoes, cut into 1/2-inch pieces ( we used Yukon Gold // 2 potatoes yields ~3/4 lb or 380 g)
  • 2 (15oz)Cans of white beans, drained and rinsed ( we prefer Cannellini // or ~3 ½ cups cooked homemade beans< /a>)
  • 5 cups Water (or Vegetable Broth for extra flavor)
  • 2-3 cups finely chopped kale ( optional )
  • 1 (13.5oz) < span class="wprm-recipe-ingredient-name">can light coconut milk
  • 1-2 tablespoon Lemon Juice

FOR SERVING optional

  • Fresh parsley
  • Whole grains or < a href="https://minimalistbaker.com/the-best-gluten-free-bread-no-knead/" target="_blank">gluten-free bread
  • < /ul>

Instructions

  • In a large pot or Dutch Oven, heat oil over medium-high heat. Once the onion is hot, add it and cook until translucent – about 2 minutes. Add the garlic, carrots, celery, salt and pepper and cook until tender and fragrant, stirring occasionally – about 4-5 minutes.
  • Add the thyme and stir for a minute. Then add potatoes, beans and water and bring to a boil. Reduce heat to low, cover and simmer 15-20 minutes or until potatoes are tender and flavors have mingled.
  • Stir in the kale (optional), then cover and simmer until tender – about 5 minutes. Finally add the coconut milk and lemon juice and heat – about 2 minutes. Taste and adjust by adding more salt for balance or more lemon juice for shine. Garnish with fresh parsley if you like and serve hot with toast of your choice.
  • This soup is even better the second day! Leftovers will keep in the fridge or freezer for 3-4 days up to 1 month.
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