Simple Vegan Creamy Garlic Butter Bean Soup

0 Once you have cooked your noodles, drain them and set aside. I like to drizzle a bit of olive oil onto the noodles so they don't stick together.
1 Heat the olive oil on medium high in a large soup pot.
2 Add the garlic, onion, carrots and celery to the pot. Sauté, reducing heat as needed, until the onion is translucent. About 2-3 minutes. 
3 Pour the butter beans into the pot and stir to combine. Season with a pinch of salt and pepper. Sauté for 1-2 minutes. 
4 Put the fresh herbs into the pot. 
5 Pour the vegetable broth into the pot and stir. Add another pinch of salt and pepper. 
6 Bring to a simmer, reduce heat to medium low and let simmer for about 10-15 minutes. 
7 Remove the fresh herbs from the pot and discard. 
8 Pour the vegan cream and the vegan cheese into the pot. Stir to combine. 
9 Bring back to a simmer and then reduce heat back to medium low, letting it simmer for 1-2 minutes. 
10 Add the baby kale to the pot and stir it into the broth, letting it wilt. 
11 Pour your cooked noodles into the pot, stir and let the soup simmer for a few more minutes to make sure the noodles are nice and hot again. 
12 Taste and adjust seasonings. I usually need more salt and pepper, but just season to taste. 
13 Serve immediately. If you want to prep ahead, just add the cooked noodles and kale right before serving.