Peel onion, ginger, and garlic cloves.

Then roughly chop up the onion, ginger, and garlic. All the ingredients are going to be blended so these do not have to be finely diced.

Add the olive oil to a pan and add in the chopped yellow onion. Sauté for about 5 minutes, stirring so it does not burn.

Then add in the chopped ginger and garlic and sauté another 5 minutes, stirring often.

Wash and chop up the celery. Also, remove the kale from the thick stems.

Add the celery to the sautéing onion, ginger, and garlic and sauté for about 3 minutes.

Drain the beans and rinse them well in a colander.

Add the beans, coriander, turmeric, and cayenne to the pan and stir well to incorporate.

Then add in the kale and cover the pan. Leave covered for about 3 more minutes, or until kale begins to wilt.

Remove the pan from heat and add all the contents to a blender.

Add the water (or vegetable stock or coconut milk or a combination) into the blender too.

Blend until smooth.

Add in the echinacea and blend for a quick second or two, again.

Season with salt and pepper.

Serve this Easy Kale and Bean Soup warm with toppings of your choice.