Another week, another soup recipe! This one is creamy and packed with beans and vegetables!


  • 1 tablespoon ghee, avocado oil, or grapeseed oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup sliced celery
  • 1 cup sliced carrot
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 3 cups vegetable or chicken broth
  • 3 (15 oz.) cans white beans, drained and rinsed
  • 1 (15 oz.) can full fat coconut milk
  • 3 cups chopped kale or baby spinach
  • 1 tablespoon vinegar (apple cider, white wine, red wine, balsamic)
  • Kosher salt
  • fresh cracked pepper


  1. Heat oil in a large pot over medium high heat.
  2. Add onion, celery and carrots. Cook, stirring frequently for 8 minutes.
  3. Add garlic, oregano, thyme, sage and a large pinch of salt and pepper. Cook for 1 minute, stirring frequently.
  4. Add broth, white beans, and coconut milk to the pot. Stir to combine.
  5. If desired, remove about two cups of the soup mixture and blend in a high speed blender.
  6. Return blended soup to the pot and bring everything to a simmer over medium high heat.
  7. Turn heat to medium and simmer for 5 minutes.
  8. Stir in kale and vinegar.
  9. Season to taste with salt and pepper. option to garnish with parsley. Enjoy!

Recipe from Midwest Foodie.