This vegan Ginger Coconut White Bean and Kale Soup is so creamy without dairy and is ready in one pot in under 30 minutes! This comforting soup is packed with vegetables, canned beans, and herbs. Perfect for weeknight dinner and meal prep.
This recipe is created for Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.
This recipe is easily ready in under 30 minutes thanks to canned white beans. It will be a lifesaver for those hectic weekday nights when you crave something nourishing without the fuss. Ans a warm bowl of soup is perfect for keeping you cozy on chilly fall and winter days.
This soup recipe is vegan and gluten-free.
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Ingredients of the soup
- Ginger – Ginger adds a nice kick to the creamy soup! I love using ginger with the skin on. Scrab the ginger root with a vegetable brush or your hands under the cold running water to remove dirt and pat dry with a kitchen towel or paper towel. Then simply chop it finely.
- Coconut milk – Coconut milk adds richness and creaminess to the soup without any dairy. You’ll need one 13.5 fl oz (400ml) can of coconut milk.
- White beans – I use canned white beans to cut the cooking time! You’ll need two 15 oz (425g) cans of prepared beans. Drain the beans, rinse well under the running water, and drain any excess water. You can make this soup with any white beans like great northern beans, navy beans, or cannellini beans.
- Kale – Soup is an amazing place to add dark leafy greens. They will wilt down so much and bitterness will be reduced by cooking. Kale is a great addition to the soup as it maintains its tender texture and bright green color after it’s cooked. I used Lacinato (Dinosaur) kale but curly kale also works. If you opt for tender greens like baby spinach, add them just before serving.
- Onion, Carrot, and Garlic: The building blocks of the flavorful soup.
- Coconut oil: For sauteing.
- Tomato paste: Adds umami to the soup.
- Dried Basil and Oregano: Make the soup extra flavorful.
- Crushed red pepper: Adds a little heat.
- Vegetable broth: I love using the ones just made with simple ingredients. Regular or low sodium one works, just add more salt if you’re using low sodium. Use gluten-free products if you want to make this recipe gluten-free.
How to make Ginger Coconut White Bean Soup
Start with chopping the vegetables. Open the cans of the beans. Drain them and rinse them under the running water. Drain and set aside.
In a large heavy-bottom pot, add coconut oil, onion, ginger, and garlic. Cook over medium heat until the onion is soft, for about 5 minutes.
Stir in carrot, tomato paste, basil, oregano, and red pepper to the onion mixture. Cook for 3-5 minutes.
Add the broth and white beans to the pot. Bring it to a boil and simmer until the carrot is soft, for about 5 minutes, stirring occasionally to prevent burning.
Add the coconut milk and season with salt and pepper.
Stir in the kale and cook until wilted.
Divide into serving bowls and top with olive oil and more black pepper. Serve with a piece or two of bread.
What to Serve with Ginger Coconut White Bean Soup
To serve as a complete meal, serve with bread or rice on the side. My choice is Artisan Harvest Bread. Here are some ideas for the best accompaniment of the soup.
- Sourdough bread or any artisan bread
- Brown rice/white rice
- pasta/noodles
- Cooked quinoa
Variations
While this recipe is so simple and tasty, you’ll surprised how versatile and forgiving this soup recipe is. With this aromatic ginger and coconut soup as a base, you can adjust for your taste and needs.
Extra Protein
Meat – If you need extra protein, add chicken, or sausage.
Eggs – Crack the eggs on top and cover to cook until the eggs are done to your liking.
Substitution
This soup is a great place to add vegetables and beans you already have in your kitchen. If you can’t find the ingredients listed in the recipe, try these instead!
Instead of White beans – Use any cooked beans like chickpeas, black beans, or edamame. Starchy vegetables like potatoes, sweet potato, butternut squash, and kabocha squash would be also delicious. If you want to make the soup low carb, cabbage will be your best fried.
Instead of Vegetable broth – Chicken broth will also work. If you want extra protein, use chicken bone broth.
Instead of Kale – Spinach or Swiss chard.
Frequently Asked Questions
Let cool the soup and transfer it into the airtight container. Store it in the refrigerator for up to 3 days. To reheat, microwave it or cook it on the stovetop until heated through.
Yes, absolutely! This soup freezes well.
Love Cozy Soups? Try this!
Sweet Potato Peanut Stew with Cauliflower and Kale
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Ginger Coconut White Bean Soup
Ingredients
- 1 onion chopped
- 1½ inch ginger finely chopped
- 4 garlic cloves finely chopped
- 4 carrots chopped(about 2 cups chopped)
- 2 cans white beans drained and rinsed
- 2 cups kale stem removed and chopped
- ½ Tablespoon coconut oil
- ½ cup tomato paste
- 2 teaspoon dried basil
- 1 teaspoon dried oregano
- Dash. crushed red pepper
- 4 cups vegetable broth *see note
- 1 can coconut milk
- Sea salt
- Black pepper
- Extra virgin olive oil for garnish(optional)
- Bread for serving *see note
Instructions
- Aromatics: In a pot over medium heat, add coconut oil, onion, ginger, and garlic and cook until the onion is soft, for 5 minutes.
- Adding flavors: Stir in carrot, tomato paste, basil, oregano, and red pepper. Cook for 3-5 minutes.
- Broth and Beans: Add the broth and white beans. Bring it to a boil and simmer until the carrot is soft, for 5 minutes, stirring occasionally.
- Add the coconut milk and season with salt and pepper. Stir in the kale and cook until wilted. Divide into serving bowls and top with olive oil and more black pepper. Serve with a piece or two of bread.
Joanne Hudson says
This recipe sounds delicious. But can you please provide the nutritional information?
Thank you.
Yoko says
Thank you so much Joanne! That’s a great idea! I’m still new to blogging so I’m slowly learning, and your feedback means a lot to me. I’ll try providing the nutritional information.