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
For an enhanced flavor profile, consider adding a pinch of red pepper flakes for some heat or a handful of fresh spinach for added nutrients. Make sure to taste and adjust the seasoning before serving, as different brands of vegetable broth and canned tomatoes can vary in saltiness. Additionally, feel free to substitute different vegetables based on personal preference or seasonal availability.
Tried this recipe?Let us know how it was!