Kale and White Bean Soup {vegan}

I eat this soup....


....a lot....



.....and typically out of mason jars, because like all legume soups, it tastes even better the next day (especially packed in my lunch).

I am pretty much game for soup in any season, but when I see wooly scarves and flannel shirts walking the streets, I know that warm and comforting soup season is creeping upon us.

This soup is incredibly easy. So easy, in fact, that I made it from start to finish in under 40 minutes....after an 8 hour work day...while wrangling a 3-year-old....solo...without breaking a sweat....or tears.  Its simplicity stems from it needing a lot of things you probably keep on hand anyway. There isn't a ton of standing over a hot pot stirring required and it tastes fantastic. A single batch makes enough for my family of 3,  plus leftovers for the next day's lunches. However, if you have a large family, a significant crowd to feed, or just like stocking your freezer, this soup is easily doubled (or tripled if you're extra ambitious). Are you ready? Of course you are! 


2 tablespoons coconut oil

1 cup yellow onion, diced

4 large garlic cloves, minced

32 ounces vegetable stock

5 cups of kale, roughly chopped

1 can (14.5 ounces) diced tomatoes with juices

1 (14.5 ounces) can navy bean, drained and rinsed

2 large carrots, peeled and diced

1 teaspoon fresh rosemary, minced

1/2 teaspoon dry oregano

1/2 teaspoon dry basil

salt & pepper to taste

 In a large saucepan, heat coconut oil over medium heat. Once the oil is hot, add the onion and cook for 4 minutes. Add garlic and cook 3 minutes longer. Pour in broth and add kale, tomatoes, carrots, rosemary, organo, and basil. Cook 15-20 minutes or until carrots and kale are tender. Stir in navy beans and cook 5 additional minutes to allow beans to warm.

Enjoy warm.