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1-pot vegan white bean soup
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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 6


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Step 1

In a large pot or Dutch oven, heat the oil over medium-low heat. Add the onion and cook until translucent — about 2 minutes. Add the garlic, carrots, celery, salt, and pepper and cook until softened and fragrant, stirring occasionally — about 4-5 minutes.

Step 2

Add the thyme and stir for one minute. Then add the potatoes, beans, and water and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are fork-tender and the flavors have melded.

Step 3

Stir in the kale (optional), then cover and simmer for 5 minutes more. Finally, add the coconut milk and lemon juice and heat through, about 2 minutes. Taste and adjust, adding more salt for balance or more lemon juice for brightness.

Step 4

Serve immediately! Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.

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