Ginger Coconut White Bean Soup

Name: Ginger Coconut White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 1 can coconut milk; Sea salt; Black pepper; Extra virgin olive oil (for garnish(optional)); Bread (for serving)

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This vegan Ginger Coconut White Bean Soup is so creamy without dairy and is ready in one pot in under 30 minutes! This comforting soup is packed with vegetables, 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.

Ginger Coconut White Bean Soup in a bowl, served with slices of Artisan bread

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.

Ginger Coconut White Bean Soup on the table.

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
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 northern beans, navy beans, cannellini beans

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.

Chopped carrots and onion, de-stemmed and chapped kale, drained white beans, and herbs are placed into individual bowls.

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.

Adding chopped kale into the soup and stirring to cook.

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

Slicing a loaf of Artisan bread to serve with the soup.

Variations and Substitutions

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.

Dipping a slice of Artisan bread into the Ginger Coconut White Bean Soup.

Frequently Asked Questions

How to store the white bean soup?

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.

Can I freeze the white bean soup?

Yes, absolutely! This soup freezes well.

Love Cozy Soups? Try this!

Sweet Potato Peanut Stew with Cauliflower and Kale

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