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