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Dinner recipe · from the recipe book

Coconut Kale and White Bean Minestra

A light, brothy Italian-style soup with silky coconut-scented broth, tender kale, creamy cannellini, small pasta and a garlicky rosemary finish brightened with lemon and Parmesan.

Coconut Kale and White Bean Minestra

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 5 cloves15 gGarlicminced
  • ¾ tsp1 gDried rosemary
  • ¼ tsp0.5 gCrushed red pepper
  • 4 cups880 gVegetable broth
  • 1½ cups360 gWater
  • 1 cup200 gCoconut milk, cannedstirred well
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 5 oz140 gPasta, drysmall shape such as ditalini
  • 9½ cups chopped200 gKalestems removed, leaves chopped
  • 1½ tbsp20 gLemon juice
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated30 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prep first: dice the onion, carrot and celery, mince the garlic, strip and chop the kale, and chop the parsley.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 8 minutes.
  3. Add the garlic, rosemary and red pepper flakes and stir for 1 minute until fragrant.
  4. Pour in the vegetable broth and water, bring to a boil, then stir in the pasta and cook for 5 minutes.
  5. Add the great northern beans and kale and simmer until the pasta is tender and the kale wilts, about 5 minutes more.
  6. Lower the heat and stir in the coconut milk; warm gently for 2 minutes without boiling.
  7. Off the heat, stir in the lemon juice and black pepper.
  8. Ladle into bowls and top each with a quarter of the Parmesan and a quarter of the parsley.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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