✤1 tbsp olive oil
✤1 yellow onion, diced (~350g)
✤1 cup (~147g) celery, sliced
✤1 cup (~150g) carrot, sliced
✤4 cloves garlic, minced
✤1 tsp dried oregano
✤1 tsp dried thyme
✤1 tsp dried sage
✤3 cups vegetable broth
✤3- 15oz cans white beans, drained & rinsed (or 13.5oz dry)
✤1- 15oz can coconut milk
✤3 cups (~135g) kale, chopped
✤1 tbsp apple cider vinegar
✤ salt & pepper, to taste
❖Heat the oil in a large stockpot over med-high heat. Add the onion, celery & carrot and cook, stirring frequently, 8 min.
❖Add garlic, herbs & large pinch of salt & pepper and cook 1 min, stirring constantly.
❖Add the broth, beans & coconut milk, stirring to combine. Bring to a simmer, reduce heat to medium and simmer at least 10 min, to desired consistency.
❖When ready, stir in kale & vinegar, then taste and adjust seasoning as necessary.
❖Store leftovers in an airtight container up to 1 week.
