Imagine a steaming bowl of Coconut Milk Minestrone Soup, with vibrant colors of orange carrots, green zucchini, and red bell peppers, all mingling in a creamy, fragrant coconut broth.
The aroma of garlic and herbs envelops you in warmth, reminiscent of a cozy kitchen on a chilly day. This dish is a comforting blend of Italian tradition and tropical flair, perfect for nourishing the soul.
I remember a hectic week when this soup came to the rescue; its simplicity and heartiness provided my family with a wholesome meal amidst the chaos.
Whether it’s a busy weeknight or a leisurely Sunday supper, this dish brings everyone to the table, offering a moment of respite and connection.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a creamy coconut milk base and vibrant vegetables.
- Uses pantry staples like canned tomatoes, coconut milk, and beans for convenience.
- Offers flexibility to substitute vegetables based on personal preference or availability.
- Provides a wholesome meal that’s both satisfying and nourishing.
- Freezes beautifully, making it perfect for meal prep and future meals.
Ingredients
- 2 tablespoons olive oil — use extra virgin for best flavor
- 1 medium onion, diced — choose fresh and firm
- 2 cloves garlic, minced — use fresh for stronger aroma
- 2 medium carrots, diced — opt for organic if available
- 2 stalks celery, diced — ascertain they’re crisp
- 1 medium zucchini, diced — select one with smooth skin
- 1 red bell pepper, diced — choose a bright color for sweetness
- 1 cup green beans, trimmed and cut into 1-inch pieces — use fresh for crunchiness
- 1 teaspoon dried oregano — look for a fragrant brand
- 1 teaspoon dried basil — verify it’s fresh and aromatic
- 1/2 teaspoon salt — adjust to taste
- 1/4 teaspoon black pepper — freshly ground for more flavor
- 4 cups vegetable broth — low-sodium versions guarantee better control over saltiness
- 1 can (14 ounces) diced tomatoes — use a quality brand for depth of flavor
- 1 can (14 ounces) coconut milk — full-fat for creaminess
- 1 cup small pasta (such as ditalini or elbow) — choose a trusted brand
- 1 cup canned cannellini beans, drained and rinsed — organic preferred
- 2 tablespoons fresh parsley, chopped — chop right before use for freshness
- 1 tablespoon lemon juice — freshly squeezed for brightness
Step-by-Step Method
Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic to the pot.
Sauté until onions become translucent, releasing their aromatic flavors. This step builds the foundation of flavor for the soup.
Be certain to stir occasionally to prevent the garlic from burning, which can impart a bitter taste.
Cook the Vegetables
Stir in the diced carrots, celery, zucchini, red bell pepper, and green beans. Cook for about 5 minutes. Allow the vegetables to soften slightly and absorb the flavors from the onions and garlic.
This step guarantees that the vegetables are evenly cooked and develop a sweet, savory base for the soup.
Season the Base
Add dried oregano, basil, salt, and black pepper to the pot. Stir to combine with the vegetables.
This step infuses the soup with classic Italian flavors, enhancing the aroma and taste. Adjust the seasoning to taste, keeping in mind that additional seasoning can be added later if needed.
Build the Broth
Pour in vegetable broth and diced tomatoes. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes. This step allows the flavors to meld together, creating a rich and hearty broth.
Incorporate Coconut Milk and Pasta
Stir in the coconut milk and small pasta. Cook until the pasta is al dente, guaranteeing it absorbs the flavors of the broth.
The coconut milk adds creaminess and depth to the soup, balancing the acidity of the tomatoes.
Finish with Beans
Add the drained and rinsed cannellini beans to the pot. Cook for an additional 5 minutes.
This step adds protein and texture to the soup, making it more filling and nutritious. Confirm the beans are heated through and well-integrated with the rest of the ingredients.
Add Final Touches
Remove the pot from the heat. Stir in freshly chopped parsley and lemon juice.
These ingredients add brightness and freshness to the soup, enhancing the final flavor profile. Allow the soup to rest for 5 minutes before serving, letting the flavors meld together for a satisfying dish.
Ingredient Swaps
- For a gluten-free version, replace the small pasta with gluten-free pasta or rice.
- To make the soup vegan, guarantee the vegetable broth is plant-based and free from animal products.
- If coconut milk is unavailable or not preferred, substitute with almond milk or cashew cream for a similar creamy texture.
- Swap cannellini beans with any other white bean variety, such as navy beans, for a regional or budget-friendly option.
You Must Know
- Use Fresh Spices: For the best flavor, opt for fresh oregano and basil if available, as they provide a more vibrant taste compared to dried herbs.
- Cook Pasta Al Dente: To avoid mushy pasta, make sure to cook the pasta until just al dente. It will continue to soften slightly in the hot soup.
- Let Beans Rest 10 min: After adding the cannellini beans, allow the soup to rest for 5 minutes off the heat to let the flavors meld and the beans absorb more of the broth.
- Adjust Seasoning: Taste the soup before serving and adjust the salt and pepper as needed, considering the saltiness of your broth and tomatoes.
- Add Spinach for Nutrients: For a nutritional boost, stir in a handful of fresh spinach during the last few minutes of cooking until wilted.
Serving Tips
- Serve with crusty bread or garlic toast for a hearty meal.
- Garnish with extra chopped parsley or grated Parmesan cheese.
- Pair with a light, crisp white wine like Pinot Grigio.
- Offer lemon wedges for a zesty, personalized touch.
- Present in rustic bowls for an authentic Italian feel.
Storage & Make-Ahead
Coconut Milk Minestrone Soup can be stored in the refrigerator for up to 4 days in an airtight container.
It also freezes well for up to 3 months.
For make-ahead convenience, prepare the soup and freeze in portions.
Thaw in the fridge overnight and reheat before serving.
Reheating
To gently reheat Coconut Milk Minestrone Soup, warm it on the stovetop over low heat.
You can also use medium power in the microwave.
Alternatively, reheat it in the oven at a low temperature to preserve flavor.
Cultural Significance of Minestrone
While many soups boast rich histories, minestrone stands as a vibrant symbol of Italian culinary tradition. It’s a reflection of Italy’s ability to transform humble ingredients into something extraordinary.
When I think of minestrone, I envision a hearty pot brimming with vegetables, beans, and pasta, each bowl telling a story of frugality and resourcefulness.
Historically, this soup was a way for Italian families to use whatever vegetables were in season or leftover, highlighting their deep connection to the land.
It’s more than just a soup; it’s a communal experience. Sharing minestrone is like sharing a piece of Italy’s soul.
Each spoonful brings a taste of history, warmth, and comfort, reminding me of the timeless tradition of gathering around the table with loved ones.
Final Thoughts
Why not give this delicious Coconut Milk Minestrone Soup a try and make it your own by adding your favorite veggies or a dash of spice? It’s a comforting meal that’s perfect for any day of the week!
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely, you can use fresh tomatoes! I’d suggest blanching and peeling them first for a smoother texture. Fresh tomatoes will add a vibrant flavor to the soup. Adjust the seasoning as fresh ones might be less salty.
Is There a Gluten-Free Pasta Option for This Recipe?
Absolutely, you can use gluten-free pasta in this recipe! I love using chickpea or quinoa pasta. They maintain a great texture and absorb the flavors beautifully. Just make sure to cook it al dente. Enjoy!
How Can I Make This Soup Spicier?
To spice up the soup, I’d add red pepper flakes or a finely chopped jalapeño when sautéing the onions. You could also stir in some cayenne pepper or a splash of hot sauce for extra heat. Enjoy!
Can I Freeze the Soup for Later Use?
Absolutely, you can freeze the soup! I recommend letting it cool completely first. Then, portion it into airtight containers. It’ll keep for up to three months and reheats beautifully on the stovetop or microwave. Enjoy!
What Type of Coconut Milk Is Best for This Recipe?
I recommend using full-fat coconut milk for a rich, creamy texture in your soup. It enhances the flavors beautifully. If you’re watching calories, you can opt for light coconut milk, though it won’t be as creamy.
Coconut Milk Minestrone Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 measuring cup
- 1 can opener
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 2 medium carrots diced
- 2 stalk celery diced
- 1 medium zucchini diced
- 1 red bell pepper diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cup vegetable broth
- 1 can diced tomatoes 14 ounces
- 1 can coconut milk 14 ounces
- 1 cup small pasta such as ditalini or elbow
- 1 cup canned cannellini beans drained and rinsed
- 2 tablespoon fresh parsley chopped
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and garlic, and sauté until the onion is translucent.
- Stir in the carrots, celery, zucchini, red bell pepper, and green beans, and cook for 5 minutes.
- Add the oregano, basil, salt, and black pepper, and stir to combine.
- Pour in the vegetable broth and diced tomatoes, and bring to a boil.
- Reduce the heat to low, cover, and let simmer for 10 minutes.
- Stir in the coconut milk and pasta, and cook until the pasta is al dente.
- Add the cannellini beans, and cook for an additional 5 minutes.
- Remove from heat and stir in the fresh parsley and lemon juice.
- Allow the soup to rest for 5 minutes before serving.
Notes
