Creamy Tuscan White Bean & Kale Soup (1 Pot!)

• 1 Tbsp olive oil ((if oil-free, sub twice the amount of water))

• 1/2 large yellow onion, diced ((1/2 large onion yields ~ 1 ½ cups or 170 g))

• 2 medium carrots, peeled and diced ((2 carrots yield ~3/4 cup or 100 g))

• 2 large stalks celery, diced ((2 stalks celery yield ~1 ¼ cup or 150 g))

• 3/4 tsp sea salt ((DIVIDED // plus more to taste))

• 1/2 tsp black pepper ((DIVIDED))

• 2 Tbsp tomato paste

• 4 cloves garlic, minced ((4 cloves yield ~2 Tbsp or 18 g))

• 1/4-1/2 tsp red pepper flakes, to taste

• 1 Tbsp freshly chopped rosemary or thyme ((or sub 1 tsp dried))

• 1 tsp dried basil

• 3 cups vegetable broth ((or store-bought))

• 2 (15-oz.) cans white beans, drained and rinsed

• 1 (15-oz.) can diced tomatoes

• 4 cups chopped kale leaves ((or sub baby spinach))

• 1 Tbsp balsamic vinegar

• 3/4 cup full-fat coconut milk

• Vegan Parmesan Cheese

• Fresh basil

• Croutons