Servings: 4 


  • 30 ounces of cooked cannellini beans (2 cans)
  • 1 ½ cups of chopped kale (remove stems) you can also use spinach, Swiss chard or collard greens
  • 4 cups low sodium vegetable stock (or chicken broth)
  • 1 tablespoon olive oil or avocado oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 tablespoon coconut butter/coconut manna
  • ½ teaspoon fresh rosemary
  • ½ teaspoon fresh thyme 
  • ⅛ teaspoon dried oregano
  • ½ teaspoon turmeric powder
  • 1 small lemon, juiced
  • Maldon sea salt to taste and freshly ground black pepper 


  1. Heat olive oil/avocado oil in a heavy-bottomed stockpot over medium heat. 
  2. Add in the onion, let it sauté until it has become translucent, just beginning to brown. 
  3. Add in garlic, and then cook it for a couple of minutes, stir in the coconut butter. 
  4. Add in the herbs as the coconut butter melts. Combine the stock and lemon juice and add to the pot. 
  5. Turn down the heat, put the lid on and let it cook down for another 15 minutes. 
  6. Add in the white beans and chopped kale, continue to cook for another 5 minutes 
  7. Your soup is now ready to serve. 

Dipika is a Holistic Health & Lifestyle Coach who empowers clients to activate a balanced lifestyle of the mind, body and soul. She can be reached at [email protected].

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