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!

Yoko Segawa of Yoko’s Kitchen

Recipe - Heinen's of Rocky River

Prep Time10 Minutes

Servings4

Cook Time20 Minutes

Ingredients

1 onion, chopped

1 ½-inch piece of 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

Directions

In a pot over medium heat, add the coconut oil, onion, ginger, and garlic. Cook until the onion is soft, about five 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.

10 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 onion, chopped

Green Onions, 1 Each

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$0.99

1 ½-inch piece of ginger, finely chopped

Organic Ginger Root, 0.25 Pound

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$1.35 avg/ea$5.39/lb

4 garlic cloves, finely chopped

Bulk Garlic, 0.15 Pound

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$0.60 avg/ea$3.99/lb

4 carrots, chopped

Baby Carrots , 16 Ounce

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$1.50$0.09/oz

2 cans Heinen’s white beans, drained and rinsed

Cerebelly Pouch White Bean Pumpkin Apple, 4 Ounce

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$4.29$1.07/oz

2 cups kale, stems removed and chopped

Green Kale, 1 Each

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$2.19

½ Tbsp. Heinen’s coconut oil

Heinen's Organic Coconut Oil, 16 Ounce

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$9.59$0.60/oz

½ cup Heinen’s tomato paste

Heinen's Tomato Paste, 6 Ounce

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$1.19$0.20/oz

2 tsp. Heinen’s dried basil

Fresh Basil, 0.67 Ounce

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$2.99$4.46/oz

1 tsp. Heinen’s dried oregano

Fresh Oregano, 0.75 Ounce

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$3.19$4.25/oz

A dash of Heinen’s crushed red pepper

Red Peppers, 0.53 Pound

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$1.85 avg/ea$3.49/lb

4 cups Heinen’s vegetable broth

Bonafide Provisions Vegetable Broth, Organic, 32 Ounce

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$5.39$0.17/oz

1 can Heinen’s coconut milk

Heinen's Unsweetened Coconut Milk, 13.5 Ounce

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$2.19$0.16/oz

Sea salt

Chocolate Chip Sea Salt Cookie, 4 Each

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$5.79$1.45 each

Black pepper

Beef Kabob with Black Pepper Marinade, 0.8 Pound

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$11.59 avg/ea$14.49/lb

Heinen’s extra virgin olive oil, optional garnish

Genova Albacore Tuna in Olive Oil Low Sodium, 5 Ounce

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$3.19$0.64/oz

Heinen’s artisan harvest bread, for serving

Italian Bread, 16 Ounce

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$3.49$0.22/oz

Directions

In a pot over medium heat, add the coconut oil, onion, ginger, and garlic. Cook until the onion is soft, about five 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.