1 tablespoon coconut oil

1 medium yellow onion, chopped

4 medium carrots, peeled and sliced

2 large celery stalks, chopped

6 cloves garlic, thinly sliced

Pinch of sea salt

2 teaspoons dried thyme

1 teaspoon dried oregano

1 teaspoon poultry seasoning

1/4 teaspoon red pepper flakes (optional)

4 cups vegetable broth

2 cups cannellini beans (or 1 15-oz can, rinsed and drained)

1 (13.5-oz) can full-fat coconut milk

1 (12-oz) package vegan gluten-free mini gnocchi

2 cups fresh kale, stemmed and chopped

1 tablespoon lemon juice (or apple cider or sherry vinegar)

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Heat a large pot over medium heat for 3 minutes, then add coconut oil.
Add onion, carrots, celery, garlic, and a pinch of sea salt. Stir to distribute evenly and cook for 6–8 minutes, stirring occasionally.
Add dried thyme, oregano, poultry seasoning, and optional red pepper flakes. Stir frequently for 1 minute.
Add vegetable broth and cannellini beans. Bring to a boil, then reduce to a simmer and cook for 15 minutes, stirring occasionally.
Add coconut milk and gnocchi. Cook until gnocchi rise to the top, about 3–5 minutes.
Stir in kale and cook until wilted, about 1–2 minutes.
Add lemon juice, then taste and adjust seasoning before serving.

Use spinach instead of kale for a milder flavor.
Gnocchi cooking time may vary depending on size and type.
Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
Add nutritional yeast for a cheesy flavor boost.
Use light coconut milk or another plant milk to lighten the soup.