Description
This comforting and nourishing soup is a plant-forward take on classic Tuscan stew. By blending creamy coconut milk with savory sun-dried tomatoes, the broth achieves a luxurious, tangy richness without any dairy. Packed with fiber-rich cannellini beans, tender rotini pasta, and fresh spinach, it is a wholesome, stress-free meal perfect for busy families. Simply set your slow cooker and return to a fragrant, authentic Italian-inspired dinner that provides sustained energy and deep, rustic flavor in every spoonful.
Ingredients
1 medium yellow onion, diced
3 garlic cloves, minced
1/4 cup sun-dried tomatoes (drained of oil)
1 tablespoon Italian seasoning
1 teaspoon salt
1 14oz can full-fat coconut milk
1 28oz can cannellini beans, rinsed and drained
4 cups vegetable broth
2 cups dry rotini pasta
3 cups fresh spinach, chopped
Instructions
Place the diced onion, minced garlic, sun-dried tomatoes, Italian seasoning, and salt into the slow cooker bowl.
In a blender, combine the coconut milk with the sun-dried tomatoes and pulse until smooth for a creamy base.
Pour the coconut milk mixture, cannellini beans, and vegetable broth into the slow cooker with the other ingredients.
Stir well to combine and cook on low for 4 to 6 hours or high for 2 to 3 hours.
About 30 minutes before serving, stir in the rotini pasta and continue cooking until the pasta is al dente.
Stir in the fresh spinach just before serving, allowing it to wilt in the residual heat.
Serve warm, adjusting seasoning to taste.
Notes
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. The pasta may absorb liquid over time, so feel free to add a splash of vegetable broth when reheating. This recipe is naturally vegan and gluten-free if you substitute the pasta with a gluten-free variety.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg