Hearty Italian White Bean Soup With Pasta (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 teaspoon olive oil
02 -
1 medium yellow onion, diced
03 -
1 (14oz) can full-fat coconut milk
04 -
3 garlic cloves, minced
05 -
1/4 cup sun-dried tomatoes, drained of oil
06 -
1 tablespoon Italian seasoning
07 -
1 teaspoon salt
→ Soup Components
08 -
1 (28oz) can diced tomatoes with Italian seasoning
09 -
2 (19oz) cans low sodium white beans, drained and rinsed
10 -
3 cups reduced sodium vegetable broth
11 -
2 cups chopped fresh spinach
12 -
1 cup whole grain or regular rotini pasta (gluten-free if needed)
13 -
Salt and pepper to taste
# Instructions:
01 -
Heat olive oil in a pan over medium heat and cook diced onion until softened and fragrant, about 3-4 minutes. Alternatively, use slow cooker's saute function if available.
02 -
Blend coconut milk, garlic, sun-dried tomatoes, Italian seasoning and salt in a blender until smooth.
03 -
Add onion and coconut milk mixture to slow cooker with diced tomatoes, white beans, and vegetable broth. Cook on low for 4-6 hours or high for 2-3 hours.
04 -
With 30 minutes remaining, turn heat to high and add pasta. Add spinach in final 5 minutes. Season with salt and pepper to taste.
# Notes:
01 -
Using a mini blender creates an ultra-smooth coconut milk mixture
02 -
Chopping spinach makes it more kid-friendly
03 -
Soup thickens as it sits - add extra broth if needed
04 -
For meal prep, cook pasta separately and add just before serving