Description
This heartwarming, plant-forward Italian soup features a velvety coconut milk broth infused with sun-dried tomatoes and earthy cannellini beans. It is a slow-cooker masterpiece designed for convenience without sacrificing depth of flavor. Hearty, creamy, and nourishing, this nutrient-dense meal combines tender pasta, fresh spinach, and aromatic Italian herbs into a comforting bowl that is perfect for busy weeknights or quiet, mindful evenings at home.
Ingredients
1 medium yellow onion, diced
3 garlic cloves, minced
1/4 cup sun-dried tomatoes, drained
1 teaspoon Italian seasoning
1 teaspoon salt
1 (14 oz) can coconut milk
1 (28 oz) can diced tomatoes with Italian seasoning
2 (19 oz) cans low sodium cannellini beans, rinsed and drained
3 cups reduced sodium vegetable broth
2 cups rotini pasta, cooked separately
2 cups fresh baby spinach
Instructions
Place the diced onion, minced garlic, sun-dried tomatoes, Italian seasoning, and salt into the slow cooker.
Pour in the coconut milk, diced tomatoes with juices, cannellini beans, and vegetable broth.
Stir well to combine all ingredients.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Just before serving, stir in the cooked rotini pasta and fresh baby spinach until the leaves are wilted.
Ladle into bowls and serve warm.
Notes
Add the cooked pasta at the very end to prevent it from becoming mushy during the long cook time. You can also substitute the rotini with your favorite small-shaped pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg