Ginger Coconut White Bean Soup
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This simple soup strikes the perfect balance of detoxification and indulgence!
I think we all can agree that few things beat a warm bowl of soup on a cold winter day. Chicken noodle, broccoli cheddar and Italian wedding are classics, but if you’re looking for something that will warm your belly and fuel your body, you’ll find it in this Ginger Coconut White Bean Soup!
This combination of flavors may look strange on paper, but once in the bowl, your taste buds will quickly fall for the aromatic flavor and rich, creamy texture.
Even better than the taste and texture of this soup is its high protein content and immune boosting power, so let’s raise a spoon to food that’s good for our body and soul!
Why You’ll Love This Recipe
- It’s good for you! This recipe calls for white beans, which are high in protein and fiber, as well as ginger and garlic, which are great for immune support. You can also add other healthy ingredients, like chicken or eggs for an extra boost of protein and flavor. And, while bread may not be considered the healthiest side, you can’t have soup without it, so grab a loaf of Heinen’s artisan harvest bread from the Bakery for dipping.
- It’s quick to make. This dish is easily ready in 30 minutes thanks to the shortcut of Heinen’s canned white beans. It will be a lifesaver for those hectic weekdays when you crave something fuss-free and nourishing.
- It’s meal-prep friendly! This soup tastes amazing fresh, but also holds up well in the refrigerator. Prepare a large batch and save some for quick, nutritious meals all week.
Ginger Coconut White Bean Soup
Servings: 4
Ingredients
- 1 onion, chopped
- 1½-inch ginger, finely chopped
- 4 garlic cloves, finely chopped
- 4 carrots, chopped
- 2 cans Heinen’s white beans, drained and rinsed
- 2 cups kale, stems removed and chopped
- ½ Tbsp. Heinen’s coconut oil
- ½ cup Heinen’s tomato paste
- 2 tsp. Heinen’s dried basil
- 1 tsp. Heinen’s dried oregano
- A dash of Heinen’s crushed red pepper
- 4 cups Heinen’s vegetable broth
- 1 can Heinen’s coconut milk
- Sea salt
- Black pepper
- Heinen’s extra virgin olive oil, optional garnish
- Heinen’s artisan harvest bread, for serving
Instructions
- In a pot over medium heat, add the coconut oil, onion, ginger and garlic. Cook until the onion is soft, about 5 minutes.
- Stir in the carrots, tomato paste, basil, oregano and crushed red pepper. Cook for 3-5 minutes.
- Add the broth and white beans. Bring to a boil and simmer until the carrots are soft, about 5 minutes, stir 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 slices of bread.
