Description
This Italian Soup with White Beans is a hearty, comforting dish combining creamy coconut milk, sun-dried tomatoes, and nutrient-packed white beans. Slow cooked to deepen flavors, it features fresh spinach and rotini pasta for a wholesome, satisfying meal perfect for cooler days or anytime you crave a rich, savory soup with an Italian twist.
Ingredients
Main Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 1 14oz can full-fat coconut milk
- 3 garlic cloves, minced
- 1/4 cup sun-dried tomatoes, drained of oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 28oz can diced tomatoes with Italian seasoning
- 2 (19oz) cans low sodium white beans, drained and rinsed
- 3 cups reduced sodium vegetable broth
- 2 cups chopped fresh spinach
- 1 cup whole grain or regular rotini pasta (gluten-free, if needed)
- Salt and pepper, to taste
Instructions
- Sauté the onion: Heat the olive oil in a frying pan over medium heat. Add the diced onion and cook until softened and fragrant, about 3-4 minutes. Alternatively, if your slow cooker has a sauté function, you can perform this step directly in it.
- Blend the coconut mixture: In a blender, combine the coconut milk, minced garlic, sun-dried tomatoes, Italian seasoning, and salt. Blend on high speed until the mixture is smooth and well incorporated.
- Combine ingredients in slow cooker: Transfer the sautéed onion and blended coconut milk mixture into the slow cooker. Add the canned diced tomatoes, white beans, and vegetable broth. Stir everything to combine evenly. Set the slow cooker to low and cook for 4-6 hours, or on high for 2-3 hours.
- Add pasta and spinach: When the cooking time has about 30 minutes remaining, increase the heat to high if it is not already and add the dry rotini pasta to the soup. Stir to incorporate. Five minutes before finishing, stir in the chopped fresh spinach. Adjust seasoning with salt and pepper to taste.
- Serve: Once cooked, ladle the soup into bowls and optionally garnish with freshly grated parmesan cheese and fresh basil leaves for extra flavor and presentation. Serve warm.
Notes
- You can substitute the rotini pasta with gluten-free pasta if necessary.
- If your slow cooker does not have a sauté function, use a stovetop pan for softening the onions.
- For a vegan version, omit the parmesan cheese garnish or use a plant-based alternative.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.
- Adding the pasta later in the cooking process prevents it from becoming overly soft or mushy.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
