Description
This Hearty Italian White Bean Soup combines creamy coconut milk, sun-dried tomatoes, and nutritious white beans into a flavorful slow-cooked dish perfect for a comforting meal.
Ingredients
Units
Scale
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
- Heat the onion: Heat the oil in a frying pan over medium heat and cook the onion until softened and fragrant, about 3-4 minutes. You can also do this step in the slow cooker if it has a saute function.
- Prepare the coconut milk mixture: Meanwhile, in a blender, add coconut milk, garlic, sun-dried tomatoes, Italian seasoning and salt. Blend on high until smooth.
- Combine ingredients in slow cooker: Add the onion and coconut milk mixture to the slow cooker along with the diced tomatoes, white beans, and vegetable broth. Stir to combine. Cook on low for 4-6 hours or on high for 2-3 hours.
- Add pasta and spinach: When there is half an hour left on the timer, turn the heat to high (if it’s not there already) and add in the dry pasta and stir. Stir in the spinach when there are five minutes left on the timer. Season with salt and pepper, to taste. Serve warm sprinkled with some freshly grated parmesan cheese and fresh basil, if desired.
Notes
- You can sauté the onion directly in the slow cooker if it has a sauté function.
- Serve the soup warm with freshly grated parmesan cheese and fresh basil if desired.
