Heat a little olive oil in a large soup pot and fry the onion, carrot and celery over a medium heat for about 10 minutes, stirring frequently. Then add the garlic and cook for another minute.
Add the potato, vegetable stock, cannellini beans, coconut milk, sage and rosemary to the pot. Stir well, bring to a boil then leave to simmer for 20 minutes.
Season to taste, then add the kale and simmer for another few minutes.
If desired, remove approx. ¼ of the soup from the pot and blitz in a blender until smooth for a creamier result.
Return the blended soup back to the pot and stir well. Serve with croutons and chopped parsley (optional).
Video
Notes
Add In Your Favorite Veggies: This soup is very easy to edit to include your favorite veggies or the ones in your fridge that need to be used up! Try broccoli, green beans, corn, or mushrooms.
Don't Skip the Saute! Cooking the onions, carrots, and celery slowly for at least 10 minutes allows them to start to caramelize and release much more flavor. Trust me, you don't want to skip this step.
Adjust the Seasonings: Sage and rosemary pair beautifully with garlic to create the flavor of the broth, but that doesn't mean you can't get creative. Add a pinch of crushed red pepper for some heat, or use Italian seasoning or your favorite herb blend in place of the other herbs.
Make white bean soup extra thick and creamy by pureeing some of the soup using a blender and adding it back in.