Italian White Bean Soup is a comforting and hearty dish that brings together the rich flavors of cannellini beans, sun-dried tomatoes, and fresh spinach in a creamy coconut milk base. This dairy-free version offers a luxurious texture without compromising on traditional Italian taste. It’s an ideal meal for chilly evenings or whenever I crave a warm, satisfying bowl of soup.
Why I Love This Recipe
I appreciate the simplicity and depth of flavor in this Italian White Bean Soup. The use of full-fat coconut milk provides a creamy richness that complements the savory sun-dried tomatoes and tender cannellini beans. The addition of fresh spinach not only enhances the nutritional value but also adds a vibrant color to the dish. Preparing this soup in a slow cooker makes it incredibly convenient, allowing me to set it up and let it cook while I attend to other tasks. It’s a wholesome, one-pot meal that doesn’t require constant attention, making it perfect for busy days.
Ingredients
- Full-fat coconut milk
- Sun-dried tomatoes
- Cannellini beans
- Fresh spinach
- Italian seasonings
- Rotini pasta
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Building the Base: I start by sautéing onions until they’re fragrant and soft. Then, I blend coconut milk with sun-dried tomatoes to create a flavorful base. I combine these with the cannellini beans and Italian seasonings in the slow cooker and let it cook on low to develop the flavors.
- Adding Components: About 30 minutes before the cooking time is up, I stir in the rotini pasta, allowing it to cook until al dente. Just before serving, I add the fresh spinach, stirring until it’s wilted. I taste and adjust the seasoning as needed, ensuring the flavors are well-balanced.
- Finishing Touches: I check the pasta for the desired tenderness and adjust the broth consistency if necessary. Adding fresh herbs at the end brings a burst of brightness to the soup.
Servings and Timing
This recipe yields approximately 6 servings. The total preparation and cooking time is about 4 to 5 hours, with the slow cooker doing most of the work. It’s an excellent option for meal prepping, as the flavors continue to meld and improve over time.
Variations
One of the great aspects of this soup is its versatility. I can substitute cannellini beans with great northern or navy beans if desired. For a gluten-free version, I opt for gluten-free pasta or omit the pasta altogether and add extra vegetables like zucchini or bell peppers. If I prefer a spicier kick, I add a pinch of red pepper flakes during the cooking process.
Storage and Reheating
For meal prep, I often cook the pasta separately and add it when serving to maintain its texture. The soup base stores well in the refrigerator for up to 3 days and freezes beautifully for up to 6 months. When reheating, I add a splash of vegetable broth or water to adjust the consistency, as the pasta tends to absorb liquid over time.
FAQs
Can I use different beans in this soup?
Yes, while cannellini beans work best, I can substitute them with great northern or navy beans. Any white bean will maintain the soup’s creamy texture.
Will light coconut milk work instead of full-fat?
While I can use light coconut milk, full-fat coconut milk creates a richer, creamier texture that enhances the overall flavor of the soup.
Can I make this soup on the stovetop instead of a slow cooker?
Absolutely. I can simmer the soup on the stovetop over low heat until all the ingredients are tender and the flavors have melded together, which usually takes about 1 to 1.5 hours.
How can I add more protein to this soup?
To increase the protein content, I can add cooked chicken, turkey, or plant-based protein alternatives like tofu or tempeh.
Is this soup suitable for freezing?
Yes, the soup base freezes well for up to 6 months. I recommend freezing it without the pasta and adding freshly cooked pasta when reheating to maintain the best texture.
Conclusion
This Italian White Bean Soup is a delightful blend of creamy, savory, and fresh flavors that come together to create a comforting and nourishing meal. Its simplicity and adaptability make it a favorite in my household, especially during the colder months. Whether I’m following a dairy-free diet or simply seeking a wholesome, hearty soup, this recipe delivers on all fronts. I hope you enjoy it as much as I do.
Hearty Italian White Bean Soup With Pasta
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Italian White Bean Soup is a creamy, hearty, and dairy-free dish that combines cannellini beans, sun-dried tomatoes, fresh spinach, and rotini pasta in a rich coconut milk base. This comforting recipe is packed with traditional Italian flavors, perfect for cozy dinners or meal prep.
Ingredients
- 1 can full-fat coconut milk
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cups cooked or canned cannellini beans (rinsed and drained)
- 3 cups fresh spinach (roughly chopped)
- 4 cups vegetable broth
- 1 cup rotini pasta (regular or gluten-free)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tsp dried Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh herbs for garnish (optional)
Instructions
- Sauté Aromatics: In a skillet, sauté diced onion and minced garlic over medium heat until soft and fragrant.
- Prepare the Base: Blend coconut milk and chopped sun-dried tomatoes in a blender until smooth.
- Combine Ingredients: In a slow cooker, combine the sautéed aromatics, coconut milk mixture, cannellini beans, vegetable broth, Italian seasoning, salt, and black pepper. Cook on low for 4 hours.
- Cook Pasta: About 30 minutes before the end of cooking, stir in the rotini pasta and let it cook until al dente.
- Add Spinach: Just before serving, stir in the fresh spinach until wilted. Adjust seasonings as needed.
- Serve: Garnish with fresh herbs if desired and serve warm.
Notes
- Variations: Replace cannellini beans with great northern or navy beans. For gluten-free, use gluten-free pasta or extra veggies like zucchini.
- Storage: Refrigerate the soup base for up to 3 days or freeze (without pasta) for up to 6 months. Add freshly cooked pasta when reheating.
- Consistency Tip: Adjust the broth consistency with extra vegetable broth if needed during reheating.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian