Italian White Bean Soup Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
1 tablespoon Italian seasoning
02 -
1 (14oz) can of rich, full-fat coconut milk
03 -
1 medium-sized yellow onion, finely diced
04 -
1/4 cup sun-dried tomatoes, oil drained
05 -
3 minced cloves of garlic
06 -
1 teaspoon olive oil
07 -
1 teaspoon salt
→ Soup Ingredients
08 -
1 cup whole wheat or regular rotini pasta (use gluten-free, if preferred)
09 -
Salt and black pepper for seasoning
10 -
2 cups fresh spinach, chopped up
11 -
2 (19oz) cans of white beans, rinsed and drained
12 -
1 (28oz) can of diced tomatoes with herbs
13 -
3 cups of veggie broth (low sodium)
# Instructions:
01 -
Warm a little olive oil in a pan over medium heat, toss in the onion, and cook until it smells great and softens, about 3-4 minutes. If your slow cooker has a saute option, you can do this right there.
02 -
Pop the coconut milk, sun-dried tomatoes, garlic, seasoning mix, and salt into a blender and buzz it up until silky smooth.
03 -
In the slow cooker, pour in the blended mixture along with the onions, canned tomatoes, beans, and broth. Let it cook—use low heat for 4-6 hours or high heat for 2-3 hours.
04 -
When there’s about half an hour left, crank the heat to high and stir in the pasta. Toss in the spinach during the last 5 minutes. Adjust seasoning with salt and black pepper to your liking.
# Notes:
01 -
A mini blender makes the coconut milk mix extra creamy.
02 -
Spinach pieces are easier for kids to eat when chopped smaller.
03 -
Soup thickens up over time—add more broth if needed.
04 -
If prepping ahead, keep the pasta separate and mix it in just before eating.